Cheesy Zucchini Quiche

    Cheesy Zucchini Quiche

    42saves
    1hour15min


    13 people made this

    This is a creamy and cheesy quiche with mozzarella and ricotta. The zucchini is sautéed before being added the quiche and baked in the oven.

    Ingredients
    Serves: 6 

    • 23cm pre-made unbaked pastry shell
    • 1 tablespoon olive oil
    • 500g zucchini, thinly sliced
    • 175g mozzarella cheese, grated
    • 250g ricotta cheese
    • 120ml cream
    • 3 eggs, lightly whisked
    • 3/4 teaspoon salt
    • 1/2 teaspoon dried oregano
    • 2 tablespoons basil, diced
    • 1 pinch freshly ground black pepper, to taste
    • 1 pinch paprika, to tatse

    Directions
    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. Prick bottom of pastry with a fork. Bake at 220 degrees C for 7 minutes. Reduce heat to 180 degrees C.
    2. In a frying pan saute zucchini in olive oil until tender; drain. Place half the zucchini in the pastry case. Sprinkle with mozzarella cheese.
    3. In a bowl combine ricotta cheese, cream, eggs, salt, oregano, basil and pepper.
    4. Pour into pastry shell. Arrange remaining zucchini slices over top. Sprinkle with paprika.
    5. Bake for 45 minutes or until a knife inserted in the centre comes out clean.

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    Reviews (3)

    secretsunfound
    1

    Altered ingredient amounts. I forgot to buy a shell for the quiche, so I made it without one which worked well. - 04 Apr 2011

    secretsunfound
    1

    I used an overgrown zucchini from our backyard that tasted more like squash, so it had a little bit of a different flavour to it. Overall a really yummy quiche. The basil gives it a wonderful flavour that contrasts well with the cheese and zucchini. Thank's for sharing this! I will definatly be making it again, and will try adding a touch of paprika to the mix as well as on top. - 04 Apr 2011

    by
    0

    I'm baking the quiche as I write this but one thing I wanted to comment on is I bought a Pampas savoury flan/pie base and the ingredients were too much for this so I would recommend halving all the ingredients. The base is 220g. I don't know if you can get bigger - 04 Apr 2012

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