Nana's Zucchini Quiche

This hearty quiche is filled with sliced zucchini, chopped mushrooms, shredded carrots, and two kinds of cheese.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 382 Calories

Ingredients

• ¾ teaspoon salt
• 2 tablespoons butter
• ¼ teaspoon paprika
• 4 eggs, beaten
• ⅔ cup half-and-half
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ½ teaspoon dried basil
• 1 cup shredded carrots
• 1 ¼ cups ricotta cheese
• 1 cup chopped mushrooms
• freshly ground black pepper to taste
• 1 ¾ cups shredded mozzarella cheese
• 1 unbaked 9-inch pie crust
• 1 ½ pounds zucchini, thinly sliced

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Fit pie crust into a pie dish and prick the bottom of the crust with a fork. Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 8 to 10 more minutes.

Step 3

Melt butter in a large skillet over medium heat; cook and stir zucchini, carrots, and mushrooms until vegetables are tender, about 10 minutes; drain. Place half the zucchini mixture in the crust. Sprinkle with mozzarella cheese.

Step 4

Combine ricotta cheese, half-and-half, eggs, salt, oregano, basil, garlic powder, and pepper in a large bowl. Pour ricotta mixture into crust, top with remaining zucchini mixture and sprinkle with paprika.

Step 5

Bake quiche in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.