- 1 unbaked 9-inch pie crust
- 2 tablespoons butter
- 1 1/2 pounds zucchini, thinly sliced
- 1 cup shredded carrots
- 1 cup chopped mushrooms
- 1 3/4 cups shredded mozzarella cheese
- 1 1/4 cups ricotta cheese
- 2/3 cup half-and-half
- 4 eggs, beaten
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- freshly ground black pepper to taste
- 1/4 teaspoon paprika
- 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.
04/14/2018
recipepes.com
Nana's Zucchini Quiche, recipe
PT15M
PT1H
5
455 calories
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