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  • - 9-inch unbaked pie shell
  • 1 - egg white, slightly beaten
  • 3/4 pounds - small zucchini, ends trimmed, sliced into 1/4-inch thick rounds
  • 1 cups - water
  • 1 teaspoons - salt
  • 4 slices - bacon, cooked, crumbled
  • 1/2 pounds - grated Swiss cheese
  • 4 - eggs
  • 1 1/2 cups - half-and-half OR light cream
  • 1/4 teaspoons - salt
  • 1/8 teaspoons - nutmeg
  • - dash of pepper
  • Directions:

    Brush inside of pie shell with egg white; refrigerate. Preheat oven to 375 degrees F.

    In large skillet, bring water to boiling; add salt and zucchini rounds. Bring to boiling; cook, covered, for 3 minutes. Drain well.

    In medium bowl, whisk together eggs, half-and-half, salt, nutmeg and pepper just until combined.

    Crumble bacon and cheese into pie shell. Pour egg mixture over all, and arrange zucchini rounds, overlapping, around the edge with 3 zucchini rounds in the center. Bake 40 to 45 minutes on low rack in oven just until puffy and golden.

    Remove to wire rack to cool 10 minutes before serving.

    Brief Description

    Basic quiche with added zucchini.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 1 hour(s)

    Posted By:


    Posted On:

    November 15, 2018

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