“Great dish and any vegetable can be added as desired. Good way to use up about-to-go-bad produce...” - by 4everwill
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Fit pie crust into a pie dish and prick the bottom of the crust with a fork. Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 8 to 10 more minutes.
- Melt butter in a large skillet over medium heat; cook and stir zucchini, carrots, and mushrooms until vegetables are tender, about 10 minutes; drain. Place half the zucchini mixture in the crust. Sprinkle with mozzarella cheese.
- Combine ricotta cheese, half-and-half, eggs, salt, oregano, basil, garlic powder, and pepper in a large bowl. Pour ricotta mixture into crust, top with remaining zucchini mixture and sprinkle with paprika.
- Bake quiche in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 453 cal
- 23%
- Fat
- 29.8 g
- 46%
- Carbs
- 25 g
- 8%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"I made this following the recipe pretty closely. Used quite a bit more seasoning than called for and a blend of pepper jack, havarti and sharp cheddar as I'm not much a fan of mozzarella. The pie is v..." See moreery creamy, not wet at all and the vegies on top get a little browned. I liked the flavor a lot; being in a fall mode. Is very filling & would make a great brunch, lunch or dinner dish."
Mandy14
"Very tasty. However, it was a bit runny. Next time, I'll reduce the half-and-half to 1/2 C, not 3/4 C. (Actually I used milk, and the taste was excellent.) I think that'll solve the problem perfectly...." See more I also shredded the zucchini, since it was a lot faster to do than slicing it. Another change for next time: 2 med zucchinis instead of the 3 used. I added steamed broccoli and spinach, which added some lovely green to the quiche. Yum!"
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