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Zucchini Quiche


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  • 2 tablespoons butter or margarine
  • 1 lb. zucchini, coarsely chopped
  • 1/2 cup sliced onion
  • 1/2 tsp. salt
  • 1/2 tsp. oregano
  • 1/4 tsp. basil
  • 3/4 cup shredded Swiss cheese
  • 1 baked 9" pie shell
  • 1 1/2 cups half and half
  • 1 1/2 tsp. cornstarch
  • 3 eggs
  • Pinch nutmeg
  • Dash liquid hot pepper sauce


Servings 5


Step 1

Melt butter or margarine in a large skillet over medium heat. Add zucchini, onion, salt, oregano and basil. Cook and stir until zucchini is tender. Increase heat and continue to cook until moisture is completely evaporated, stirring occasionally. Remove from heat. Add cheese and toss to mix. Distribute mixture evenly over the bottom of pie shell.

In a bowl, mix half and haf with cornstarch. Beat in eggs, nutmeg, hot pepper sauce and salt. Pour into pie shell. Bake at 400 degrees until set and lightly browned on top, about 25 minutes. Serve hot or at room temperature.


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