Cheesy Zucchini Quiche
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
- Prick bottom of pastry with a fork. Bake at 220 degrees C for 7 minutes. Reduce heat to 180 degrees C.
- In a frying pan saute zucchini in olive oil until tender; drain. Place half the zucchini in the pastry case. Sprinkle with mozzarella cheese.
- In a bowl combine ricotta cheese, cream, eggs, salt, oregano, basil and pepper.
- Pour into pastry shell. Arrange remaining zucchini slices over top. Sprinkle with paprika.
- Bake for 45 minutes or until a knife inserted in the centre comes out clean.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (7)
Altered ingredient amounts. I forgot to buy a shell for the quiche, so I made it without one which worked well. - 04 Apr 2011
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
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