Nana's Zucchini Quiche Good Recipes
Nana's Zucchini Quiche

"Great dish and any vegetable can be added as desired. Good manner to expend about-to-move-terrible produce..."

Ingredients :

  • 1 unbaked nine-inch pie crust
  • 2 tablespoons butter
  • 1 half of kilos zucchini, thinly sliced
  • 1 cup shredded carrots
  • 1 cup chopped mushrooms
  • 1 3/four cups shredded mozzarella cheese
  • 1 1/4 cups ricotta cheese
  • 2/3 cup half of-and-1/2
  • 4 eggs, crushed
  • three/4 teaspoon salt
  • half teaspoon dried oregano
  • half teaspoon dried basil
  • 1/four teaspoon garlic powder
  • freshly ground black pepper to flavor
  • 1/4 teaspoon paprika

Instructions :

Prep : 20M Cook : 6M Ready in : 1H30M
  • Preheat oven to 425 ranges F (220 levels C).
  • 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 warmth to 350 levels F (175 levels C) and retain baking till crust is golden, eight to ten more mins.
  • Melt butter in a huge skillet over medium warmness; prepare dinner and stir zucchini, carrots, and mushrooms until greens are tender, about 10 minutes; drain. Place half the zucchini aggregate in the crust. Sprinkle with mozzarella cheese.
  • Combine ricotta cheese, half of-and-1/2, eggs, salt, oregano, basil, garlic powder, and pepper in a big bowl. Pour ricotta combination into crust, pinnacle with remaining zucchini mixture and sprinkle with paprika.
  • Bake quiche within the preheated oven until a knife inserted inside the middle comes out easy, approximately 45 mins.

Notes :

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