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Cheesy Zucchini Quiche

A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts
  • Total Time
    Prep: 25 min. Bake: 35 min. + standing
  • Makes
    8 servings

Ingredients

  • Dough for single-crust pie
  • 3 tablespoons butter
  • 4 cups thinly sliced zucchini (about 3 medium)
  • 1 large onion, thinly sliced
  • 2 large eggs, room temperature
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 2 cups shredded part-skim mozzarella cheese
  • 2 teaspoons prepared mustard

Directions

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  • In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
  • Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
  • Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.
Nutrition Facts
1 piece: 332 calories, 23g fat (13g saturated fat), 103mg cholesterol, 559mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 12g protein.