Best 5 Zucchini And Mushroom Quiche Recipes

TOMATO, MUSHROOM, AND ZUCCHINI ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
• Line the muffin cups with the zucchini strips.
• In a large bowl, whisk together eggs, tomato, diced zucchini, mushroom, milk, salt, and pepper.
• Add a bit of crumbled feta to each zucchini cup.
• Divide the egg mixture evenly among the cups.
• Bake for 18 minutes, until the edges are slightly browned.
• Enjoy!

CHEESY ZUCCHINI QUICHE

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.

SPINACH, MUSHROOM, AND FETA ZUCCHINI-WRAPPED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with nonstick spray.
• Trim the ends from the zucchini, then slice lengthwise with a vegetable peeler.
• Line the muffin cups with the zucchini strips on the bottom and sides.
• In a large bowl, whisk together the eggs, feta, spinach, mushrooms, milk, salt, and pepper.
• Divide the egg mixture evenly among the zucchini cups, using a spoon to distribute the mushrooms.
• Bake for 18 minutes, until the edges are slightly browned.
• Enjoy!

ZUCCHINI AND MUSHROOM QUICHE

Steps:

• Preheat over to 425 degrees F.
• Cook bacon until crisp; drain and set aside.
• Saute onion in butter until wilted. Add mushrooms and zucchini and saute 4 more minutes. Stir in flour and cook 2 more minutes, until thickened. Remove from heat and cool.
• Place bacon over bottom of pie crust. Top with grated cheese and spoon vegetable mixture over the cheese.
• Combine eggs, milk, salt and pepper. Pour over vegetables.
• Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F and bake 30 minutes longer, or until filling is set and top is lightly browned.
• Serve warm.

ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE

Steps:

• Wash and slice zucchini into 1-inch thick rounds. Scoop out the center with melon baller, trying to remove as much flesh as possible without puncturing the bottom. Set the hollow zucchini on a baking sheet with parchment paper.
• Saute onions in butter until light brown. Add sliced mushrooms, and cook over medium high flame until soft. Add wine, chicken stock, if using, salt, and pepper and cook until liquid is evaporated and set aside.
• Whisk eggs and milk until smooth. Fill zucchini with a little mushroom mixture, pine nuts, and fill to top with egg and milk mixture. Top with cheese and bake in a preheated 350 degree oven for 15 minutes, until the cheese browns.