Sharyn's Zucchini Quiche

Sharyn's Zucchini Quiche

5
April Lynne 1

"This is freezable and great to take to someone else too. I make a few and freeze them and then I can use them as needed. It's best to grate the zucchini ahead and freeze. That way by the time you use it, it'll have time to drain. They are usually very watery."

Ingredients

50 m servings 272 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix zucchini, Swiss cheese, eggs, biscuit baking mix, canola oil, salt, and Italian seasoning in a large bowl until well blended; pour mixture into a large pie dish.
  3. Bake until browned and eggs are set, about 35 minutes.
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Reviews

5
  1. 7 Ratings

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As we had an overly successful zucchini crop this year, I was excited to find this recipe! My husband likes very few vegetables and he will eat squash, so I'm always looking for tasty zucchini ...

I changed it a little bit after my first time baking it to make it a little healthier, but this is already so good! I simply skipped the salt and oil and only added about 1/4 C any low fat chees...

Perfect base to experiment with! I sautéed 1/2 lb brown mushrooms in oil and butter; squeezed the liquid out of the shredded zucchini with paper towels; used 1 c flour and 1/2 T baking powder ('...

didn't work for me...maybe too much veggie not enough bisquick?

The baking mix was a bit overpowering. This is a good base for tweaking.