Zucchini Quiche

  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Servings: 4
  • About This Recipe

    “A little different with a bread crumb crust instead of the usual pie crust. Easy to make.”

    Ingredients

  • 1cupbreadcrumbs
  • 1mediumzucchini, thin sliced, drained on paper towel
  • 2tablespoonsolive oil
  • 1/4 cupmargarine
  • 1/4 cupflour
  • 2/3 cupscalded milk
  • 1/2 cupromano cheese
  • 1egg, beaten
  • 1/4 teaspoonground nutmeg
  • salt and pepper
  • Directions

  • 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.
  • Reviews

  • “Bergy, thank you so much! I was looking for one that did not use too much flour or Bisquick (no offense to the Bisquick company!)I wondered if the bread crumbs would stick as they should…worked out perfectly.The romano cheese worked very well, as did the touch of nutmeg.I may add a bit of stronger cheese next time, but that may mess it up, as it was wonderful the way it was. Thank you so much…I had a semi-healthy lunch for three days (It does re-heat very well)”

  • “My family LOVED this recipe..!!Thanks!”

  • “Great quiche recipe! I added about a 1/2 cup more bread crumbs and 1/4 cup of feta cheese. Wonderful!”

  • “This is an easy & delicious recipe to use the overstock of zucchini from my garden.The changes I made when sauteeing zucchini filling were to add chopped red bell pepper, chopped onions, fresh garlic & fresh basil.I also added about a 1/4 C of crumbled bleu cheese to the sauce.This was WONDERFUL!!DH already “suggested” I make it for a weekend picnic.Thanks 4 a great recipe, Bergy!”

  • “This was a wonderful dish and so easy to make, I used cheddar cheese and left out the nutmeg and it turned out great! It reminded me a lot of the cheesy broccoli bake, I will definitely be making this one again, it really was very easy!”

  • “Thank you! I skipped the nutmeg and used half the butter/flour but otherwise followed the recipe. It was delicious. My husband and I finished the whole quiche in one dinner. I didn’t love the bread crumb crust but he did – I guess that’s a matter of taste. It’s certainly easier than a regular crust. Thank you so much, this is a definite keeper!”

  • “This tasted ok but really wasn’t very “quiche-y” with only 1 egg and thick white sauce. I added onion, garlic, and red pepper and think it would have been bland without them. I used one small zucchini and one small yellow squash and it wasn’t too much.”

  • “Bergy, so many times when I spot a great recipe here, it is yours! I followed yours except I used chopped broccoli. thanks again for another yummy one. Ivy”

  • “This was really good.I used freshly grated parmesan instead of romano because that is what I had on hand.I also used a combination of yellow and green squashes.The nutmeg adds so much flavor.Thank you for a keeper.”

  • “Very tasty! I actually used yellow summer squash instead of zucchini(too many in the garden!) and it turned out great! Thanks Bergy! Made for the Farmer’s Market Game in the What’s in Season forum :)”

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