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  • Spinach and Zucchini Quiche

    1 vote
    Spinach and Zucchini Quiche
    Prep: 60 min Cook: 45 min Servings: 8
    by Julia Ann Souders
    63 recipes
    >
    A colorful vegetable quiche of spinach, zucchini, orange bell peppers and mushrooms. A delightful luncheon dish. Recipe adapted from Nicholas Mosse, an Irish tableware pottery company. 2007-2014 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk. Off." All rights reserved.

    Ingredients

    • 6 ounces of frozen chopped spinach, defrosted and squeezed very dry.
    • 1 small to medium zucchini
    • 1 clove garlic, minced
    • 1 large yellow or red bell pepper cut into 8 strips
    • salt and pepper to taste
    • 3/4 to 1 cup crimini mushrooms, sliced
    • 4 eggs
    • low-fat milk
    • 4 ounces of cream cheese
    • 1 tablespoon butter

    Directions

    1. preheat oven to 350 F.
    2. Prepare a 9-inch pie shell.
    3. Thaw the spinach and squeeze dry.
    4. Peel and save strips of the zucchini skin.
    5. Grate the zucchini pulp.
    6. Mix spinach, grated zucchini and garlic together.
    7. Season with salt and pepper to taste.
    8. Break the eggs into a 2-cup measure, add milk to equal 2 cups.
    9. Mix eggs and milk together.
    10. Put the vegetables into the cooled crust.
    11. Set the cream cheese in the center.
    12. Pour the egg mixture over vegetables and cheese.
    13. Arrange the zucchini peel and bell peppers into a petal shape on top and around cheese.
    14. Insert the mushroom slices around the edge of the filling and one in the middle of the cheese.
    15. Add bits of butter on top of quiche.

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