Quiche Recipe ⇉ Nana's Zucchini Quiche

Great dish and any vegetable can be added as desired. Good way to use up about-to-go-bad produce...

Ingredients

• 1 unbaked 9-inch pie crust
• 2 tablespoons butter
• 1 ½ pounds zucchini, thinly sliced
• 1 cup shredded carrots
• 1 cup chopped mushrooms
• 1 ¾ cups shredded mozzarella cheese
• 1 ¼ cups ricotta cheese
• ⅓ cup half-and-half
• 4 eggs, beaten
• ¾ teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon garlic powder
• freshly ground black pepper to taste
• ¼ teaspoon paprika

Cooking Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. 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.
3. 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.
4. 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.
5. Bake quiche in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.

Nutrition Facts

• calories381.9
• carbohydrateContent22.3 g
• cholesterolContent165.2 mg
• fatContent25.8 g
• fiberContent3.2 g
• proteinContent16.9 g
• saturatedFatContent11.3 g
• sodiumContent760.3 mg
• sugarContent3.8 g