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

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Ingredients

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

381.92 calories; 16.85 g protein; 22.34 g carbohydrates; 25.77 g fat; 165.22 mg cholesterol; 760.28 mg sodium.Full Nutrition


Reviews (10)

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Most helpful positive review

03/11/2013
Very tasty. However it was a bit runny. Next time I'll reduce the half-and-half to 1/2 C not 3/4 C. (Actually I used milk and the taste was excellent.) I think that'll solve the problem perfectly. I also shredded the zucchini since it was a lot faster to do than slicing it. Another change for next time: 2 med zucchinis instead of the 3 used. I added steamed broccoli and spinach which added some lovely green to the quiche. Yum!
(4)

Most helpful critical review

06/13/2013
I accidentally only bought 1 lb of zucchini and if there was 1/2 lb more it would have been way too much (1 lb was almost too much). The pie pan was overflowing and it took 1-1/2 hours to cook. It was good but seemed to be missing something.
(1)
10 Ratings
  • 5 Rating Star 6
  • 3 Rating Star 2
  • 4 Rating Star 2
08/26/2012
I made this following the recipe pretty closely. Used quite a bit more seasoning than called for and a blend of pepper jack havarti and sharp cheddar as I'm not much a fan of mozzarella. The pie is very creamy not wet at all and the vegies on top get a little browned. I liked the flavor a lot; being in a fall mode. Is very filling & would make a great brunch lunch or dinner dish.
(17)
03/11/2013
Very tasty. However it was a bit runny. Next time I'll reduce the half-and-half to 1/2 C not 3/4 C. (Actually I used milk and the taste was excellent.) I think that'll solve the problem perfectly. I also shredded the zucchini since it was a lot faster to do than slicing it. Another change for next time: 2 med zucchinis instead of the 3 used. I added steamed broccoli and spinach which added some lovely green to the quiche. Yum!
(4)
10/07/2012
I have made this recipe several times only it was under a different submission. I came back to make it yet again today and the old recipe was gone but this one had appeared. Either way delicious quiche and I don't change a thing.
(2)
06/13/2013
I accidentally only bought 1 lb of zucchini and if there was 1/2 lb more it would have been way too much (1 lb was almost too much). The pie pan was overflowing and it took 1-1/2 hours to cook. It was good but seemed to be missing something.
(1)
03/08/2013
Very nice and moist. The vegetables are perfect. I didn't add mushrooms (just MR'd out lately). What a nice taste the ricotta was.
(1)
04/25/2015
Excellent!!!!
08/25/2013
One of the better quiches I have had! Delicious!
12/09/2015
Taste is good but mine did not turn out like the picture. I could only fit 1 cup of mozzarella into the pie and my filling was still dripping over the sides. I would recommend grating the zucchini or cutting it down into something smaller than the thin slices at the very least half or quarter the slices. Maybe only use 1 lb instead of 1.5.
07/16/2015
My whole family loves this! It's a great way to use up zucchini too.