French Courgette Zucchini Quiche Recipes

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.

CRUSTLESS ZUCCHINI QUICHE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
• Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).
• Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).
• In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
• Pour egg mixture into the pie dish on top of the cheese mixture.
• Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish. Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)

QUICHE WITH ZUCCHINI (COURGETTES), LEEKS AND CHEDDAR

Steps:

• Preheat oven to 350F (180C).
• Prepare the pie crust in a large pie pan.
• Mix the zucchini, leeks, parsley, cheese, olive oil and eggs together in a large bowl. Add a little sprinkle of salt and pepper, combine well. You want to see the oil neatly distributed along with all other ingredients.
• Place vegetables in pie pan.
• Arrange the tomato halves around the rim of the pan, pushing gently into the vegetable mixture. Place a few tomatoes in center for extra decoration.
• Place in a 350F (180 C) oven and bake for one hour.
• Let cool for at least 30 minutes before serving.

COURGETTE QUICHE

Steps:

• In a mixing bowl add the butter to the flour and lightly rub in with your fingers until the mixture resembles breadcrumbs.
• Add the cold water and with a blunt knife, gently bring the pastry together, then finish off with your hands, trying to work the dough as little as possible.
• You may need to add a drop or two more water if there are still a lot of crumbs of flour.
• Once the dough is just combined, wrap in clingwrap and place in fridge for at least half an hour. (You can make the pastry up to 2 days before you want to cook the quiche, or freeze for up to a month).
• Preheat the oven to 190˚C/370˚F
• Roll out the pastry on a gently floured work surface. Sprinkle the top with flour and roll out the pastry to a 27cm diameter circle.
• Gently roll the pastry so it wraps around the rolling pin then lift this over to your dish. Unroll it over your 23cm/9" pie tin/dish.
• Trim the edges. If there are any tears in the pastry, dab a little water around the edges of the hole, and then press a pastry scrap into the hole.
• Prick the base lightly with a fork then line it with a large piece of baking paper and fill with some rice or cooking beans. Place in oven for 25 minutes until very light brown.
• Fry the sliced courgette and spring onion in the olive oil in a frying pan over a medium to high heat for 3 minutes each side. You want them to have a some colour - this gives them flavour.
• In a bowl, whisk the eggs and the milk together with a fork, then add the grated cheese, herbs and black pepper.
• Once the pastry is cooked, remove from the oven and turn the oven down to 170˚C/ 340˚F. Carefully lift the corners of the baking parchment and lift out of your case (taking care as the beans/rice will be very hot).
• Spread the teaspoon of Dijon mustard evenly over the pastry base, then sprinkle over the zucchini and spring onion mixture and the sweetcorn before carefully pouring the egg mixture over.
• Place back in the oven and bake for 30-35 minutes until lightly golden and puffed up.
• Leave in the dish for at least 10 minutes to cool. Best served at room temperature.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

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.

ZUCCHINI QUICHE

Steps:

• Preheat oven to 350°. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese. , In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. , Bake for 45 minutes or until a knife inserted in the center comes out clean.

AUTHENTIC FRENCH QUICHE

Steps:

• Pre-bake pie shell @425 for ten minutes with parmesan covering bottom. this prevents soggy crust. just sprinkle parmesan to cover bottom before pre baking.
• Saute leftovers for a minute or two to warm. mix cheeses to slightly soften in pan with leftovers. if using no leftovers just put cheese in pre-baked pie shell.
• mix eggs, half and half and spices to taste.
• pour egg mixture into pie shell containing leftovers or just cheese.
• bake @425 for 25 mins until toothpick inserted comes out clean.

ZUCCHINI QUICHE

Steps:

• Saute onion in butter until golden.
• Mix cheese with zucchini and onion.
• Add the remaining ingredients, Mix well.
• Pour into a 9-inch greased pie plate. (No crust needed!)
• Bake at 350 degrees for about 30-35 minutes or until center is set.
• Serve with a salad for a light meal.

FRENCH COURGETTE (ZUCCHINI) QUICHE

Steps:

• Place zucchini on a piece of foil and sprinkle with salt. Set aside for 30 minute.
• Cut the bacon into small pieces and fry in a heavy skillet until crisp. Remove and drain on paper towels.
• Preheat oven to 400°F
• In the same pan using either the remaining drippings OR the butter mentioned in the ingredient list, saute the onions for 5-10 min until tender and golden.
• Squeeze the zucchini dry and add to the onion in the pan, along with the flour.Heat 1 minute.
• Spread half of the cheese and the bacon over the bottom of the pie shell.
• Lightly beat the eggs with a wire whisk. Add the half and half and pepper. Stir well and add zucchini mixture.
• Place pie shell on a cookie sheet.
• Carefully pour custard mixture into pie shell.
• Sprinkle with the rest of the cheese and bacon.
• Bake on center shelf for 15 minutes.
• Reduce heat to 350F and continue baking 20-25 minutes more, or until the top is puffed and brown and a knife inserted in the center comes out clean.
• Remove from oven and slide carefully onto wire rack to cool 5-10 minute to let set. Serve hot.