Nana's Zucchini Quiche
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
44
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 tbsps
Butter680 g
Zucchini (thinly sliced)1 cup
Shredded Carrots1 cup
Mushroom (chopped)1.75 cups
Shredded Mozzarella Cheese1.25 cups
Ricotta Cheese2 cup
Half-And-Half3 tsp
Salt1 tsp
Oregano (dried)1 tsp
Dried Basil1 tsp
Garlic Powder1 tsp
PaprikaDirections:
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
3
Bake in the preheated oven for 7 minutes
4
Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 8 to 10 more minutes
5
Melt butter in a large skillet over medium heat; cook and stir zucchini, carrots, and mushrooms until vegetables are tender, about 10 minutes; drain
6
Place half the zucchini mixture in the crust
7
Sprinkle with mozzarella cheese
8
Combine ricotta cheese, half-and-half, eggs, salt, oregano, basil, garlic powder, and pepper in a large bowl
9
Pour ricotta mixture into crust, top with remaining zucchini mixture and sprinkle with paprika
10
Bake quiche in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes