Bread Crust Zucchini Quiche Recipes

EASIEST ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
• Bake in preheated oven until eggs are set, about 30 minutes.

SIMPLE QUICHE RECIPE - USE BREAD FOR THE CRUST!

Steps:

• Preheat oven to 400 degrees
• Line the bottom of cooking dish with your slices of bread (o that they cover the entire bottom of dish in single layer, you can remove the crust if you want to, but you do not have to).
• In a mixing bowl add your eggs, and beat until mixed well.
• Add the cream and mix in
• Add the rest of the ingredients listed above
• Pour over bread layer in your baking dish
• Bake 35-40 minutes or until a knife inserted near the center comes out clean.
• Let rest for 5 minutes, then serve.

BREAD CRUST ZUCCHINI QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut bread slices in half diagonally and arrange around edge of 9-inch pie plate.
• In a medium skillet, melt butter or margarine and saute zucchini until tender, about 3-5 minutes.
• Add tomatoes and oregano and saute Cook for 3 minutes.
• Stir in flour and spoon mixture into center of bread-lined pie plate.
• In a separate bowl, mix together cottage cheese, eggs, yogurt, and half of cheese.
• Spoon this mixture over vegetables and sprinkle with remaining cheese.
• Bake for 30 minutes or until firm in center.
• Serve.

CHEESY ZUCCHINI QUICHE

Steps:

• Butter a 9-inch pie plate and press the crumbs into it to make a crust.
• Preheat the oven to 350°F degrees.
• Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels.
• In a saucepan, melt margarine.
• Add flour; stir well.
• Add milk slowly stirring all the time.
• Cook until thickened.
• Stir in the cheese, egg and salt and pepper.
• Gently mix in the zucchini.
• Ladle into the bread crumb crust.
• Bake in 350°F degree oven for 35 minutes.

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.