Cheesy Zucchini Quiche Recipes

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F. Very thinly slice zucchini with a mandoline or very sharp knife to equal about 4 cups (reserve any extra zucchini for another use).
• Heat oil in a large skillet over medium-high heat. Add leeks, 3 cups of the zucchini slices and 1/8 teaspoon salt; cook, stirring often, until the vegetables are beginning to soften, 4 to 5 minutes. Remove from heat and let the vegetables cool slightly, about 5 minutes.
• Meanwhile, whisk eggs, half-and-half, 3 tablespoons chives and the remaining 1/8 teaspoon salt in a medium bowl. Set aside.
• Lightly coat a 9-inch glass pie pan with cooking spray. Spread half the vegetable mixture in the prepared pan; sprinkle with 1/4 cup feta and 1/2 cup fontina. Top with the remaining vegetable mixture and the remaining 1/2 cup fontina. Slowly pour the egg mixture evenly over the top. Arrange the remaining 1 cup zucchini slices in an overlapping circular pattern over the top and sprinkle with the remaining 1/4 cup feta. Place the pie pan on a rimmed baking sheet; bake until puffed and set in the center, 35 to 40 minutes. Sprinkle with the remaining 1 tablespoon chives. Let cool slightly before cutting.

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.