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Bread Crust Zucchini Quiche

Bread Crust Zucchini Quiche

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Kellie

Kellie

This is a quick and easy quiche that is very tasty.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half diagonally, and arrange around edge of 9-inch pie plate.
  2. In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into center of the bread-lined pie plate.
  3. In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
  4. Bake 30 minutes in the preheated oven, until firm in center.
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Reviews

Practically Organic Girl
55

Practically Organic Girl

10/13/2003

This recipe was very good, but I made several changes: I didn't use the bread per earlier reviews that indicated it would get mushy. I also used 1 Tbsp olive oil instead of the butter, used a mixture of zucchini & squash, and added 2 chopped green onions and 3 chopped artichoke hearts to the vegetable saute. I used lowfat cottage cheese, replaced the yogurt with fat-free sour cream, used Eggbeaters instead of the eggs, and added 1 Tbsp parsley to the cottage cheese mixture. Baked at 400 degrees for 30 minutes; it turned out wonderfully! My husband and I almost polished it off just between the two of us.

solemn chef
21

solemn chef

8/8/2003

I have tried this recipe several times and each time, the bread on the bottom of the pan stays mushy. Not a bad flavor, but soft bread doesnt seem to work for a crust.

KISMET37
16

KISMET37

8/8/2003

After reading several other reviews, I was careful to follow the recipe exactly and stand my bread along the side of pie pan, not the bottom. In this way, I avoided the bread turning mushy. It was toasted nicely, and the cruchiness definitely balanced out the dish. The quiche itself had a nice tangy flavor, although the cottage cheese mixture didn't set as well as a regular quiche. Would make again.

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