• Crustless Zucchini Quiche

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    • 3 c. minced zucchini (thin slices)
    • 1/4 c. fresh or possibly canned mushrooms
    • 1/2 c. diced onions
    • 1 clove chopped garlic
    • 1 1/2 tbsp. butter
    • 1 tbsp. dry sherry
    • 3/4 teaspoon basil
    • 1/4 teaspoon thyme
    • 3/4 teaspoon oregano
    • 1/4 teaspoon ginger
    • Salt, pepper
    • Toasted bread crumbs
    • 2 1/2 c. grated cheese (Swiss, cheddar)
    • 2 tbsp. grated Parmesan or possibly Romano cheese


    1. In large skillet, heat butter; add in onions, garlic, mushrooms. Saute/fry slowly, then add in zucchini. Cook till hot. In separate bowl beat Large eggs; add in wine and herbs. Add in egg mix to zucchini skillet; mix well. Then add in the cheeses. Mix till melted.
    2. Pour mix into a buttered and crumb-coated deep glass pie plate. (You can toast the bread crumbs in a buttered skillet for better flavor; save some bread crumbs for the top of the quiche.) Sprinkle bread crumbs on top.

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