Best 5 Nanas Zucchini Quiche Recipes
Kick-start your day with a delightful and wholesome breakfast or brunch with our versatile Nanas Zucchini Quiche! This savory dish features a crispy, buttery crust filled with a creamy, cheesy custard, tender zucchini, and juicy pineapple. Its unique combination of flavors and textures makes it a perfect choice for any occasion, whether it's a cozy family gathering or an elegant brunch party.
In this comprehensive guide, we've compiled all the essential information you need to create this delectable quiche. Our step-by-step recipe provides detailed instructions for preparing the flaky crust from scratch, ensuring that it bakes to golden perfection. We'll also guide you through the process of creating the flavorful filling, carefully balancing the zucchini's earthy sweetness with the pineapple's tangy brightness.
For those seeking a gluten-free option, we have included a variation using a pre-made gluten-free crust. This alternative ensures that everyone can enjoy this delightful quiche, regardless of dietary restrictions. Additionally, we've included a vegetarian variation that replaces the bacon with sautéed mushrooms, offering a hearty and flavorful plant-based option.
Our guide also offers tips and tricks for perfecting every aspect of the quiche, from blind-baking the crust to achieving the ideal custard consistency. With comprehensive instructions and helpful insights, we aim to empower you to create a Nanas Zucchini Quiche that will impress your loved ones and become a staple in your culinary repertoire.
ZUCCHINI QUICHE RECIPE
A very simple and easy Zucchini Quiche. Easy to prepare and great for breakfast or any time of the day. Serve it with some fresh fruit for a complete meal.
Provided by Steve Gordon
Number Of Ingredients 9
Steps:
- Chop the basil.
- Dice the onions.
- Grate the zucchini. Squeeze between paper towels to remove excess water.
- Place onion and zucchini in a skillet over Medium heat.
- Saute onions and zucchini until tender
- Drain off excess oil. Set aside to cool.
- Place eggs in a mixing bowl. Whisk well.
- Add heavy cream.
- Add basil.
- Add paprika.
- Add nutmeg.
- Add salt.
- Whisk together well.
- Add the cooled zucchini and onions.
- Stir to fully combine.
- Pour mixture into pie shell.
- Bake at 350F degrees for 40-45 minutes until done.
- Test with toothpick for doneness.
- Remove from oven and let cool 10 minutes.
- Slice and serve.
- Enjoy!
EASIEST ZUCCHINI QUICHE
Quick and easy.
Provided by Lilacs
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
- Bake in preheated oven until eggs are set, about 30 minutes.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 15.7 g, Cholesterol 187.8 mg, Fat 22 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 8.7 g, Sodium 364.3 mg, Sugar 1.2 g
CHEESY ZUCCHINI QUICHE
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! -Karen Howard, Lakeville, Massachusetts
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 332 calories, Fat 23g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
ZUCCHINI QUICHE
This is a yummy side dish that we have almost once aweek. Good with chicken dinners. My girls like it cold the next day for a snack.
Provided by Janet
Categories Breakfast and Brunch Eggs
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 9 inch casserole dish.
- In a large bowl combine biscuit mix, oregano, seasoning salt, garlic powder, salt, parsley and Parmesan cheese. Stir in onion, eggs and oil. Mix well and add zucchini. Pour into prepared casserole dish.
- Bake in preheated oven for 30 to 35 minutes, or until cooked through and golden brown. Let cool for 5 minutes before slicing.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 15.4 g, Cholesterol 128.9 mg, Fat 20.1 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 4.7 g, Sodium 635.1 mg, Sugar 2.1 g
ZUCCHINI QUICHE
I make this recipe for almost any occasion-it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! -Dorothy Collins, Winnsboro, Texas
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 306 calories, Fat 21g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 499mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
Tips:
- Use a sharp knife to cut the zucchini and pineapple. This will help to prevent the vegetables from tearing.
- If you don't have a food processor, you can grate the zucchini and pineapple by hand. Just be sure to grate them finely.
- Be sure to drain the zucchini and pineapple well before adding them to the quiche filling. This will help to prevent the quiche from becoming watery.
- If you like, you can add other vegetables to the quiche filling, such as chopped onion, bell pepper, or spinach.
- Be sure to preheat your oven before baking the quiche. This will help to ensure that the quiche cooks evenly.
- Serve the quiche warm or at room temperature. It's also delicious the next day!
Conclusion:
This pineapple zucchini quiche is a delicious and easy-to-make dish that's perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover zucchini and pineapple. With its combination of sweet and savory flavors, this quiche is sure to be a hit with everyone at your table.
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