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Nutrition Facts
Serving Size 1 (188g) Recipe makes 4 servings
Calories 458
Calories from Fat 271		(59%)
Amount Per Serving		%DV
	Total Fat 30.1g	46%
	Saturated Fat 9.5g	47%
	Monounsaturated Fat 13.8g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 88mg		29%
Sodium 713mg		29%
Potassium 298mg		8%
Total Carbohydrate 30.3g		10%
	Dietary Fiber 2.0g	7%
	Sugars 2.9g
Protein 17.1g		34%
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Zucchini Quiche

Recipe #11500 | 50 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Bergy
Sep 7, 2001

A little different with a bread crumb crust instead of the usual pie crust. Easy to make.

SERVES 4 (change servings and units)

Ingredients

1 cup breadcrumbs
1 medium zucchini, thin sliced, drained on paper towel
2 tablespoons olive oil
1/4 cup margarine
1/4 cup flour
2/3 cup scalded milk
1/2 cup romano cheese
1 egg, beaten
1/4 teaspoon ground nutmeg
salt and pepper

Directions

1
Butter a 9-inch pie plate and press the crumbs into it to make a crust.
2
Preheat the oven to 350°F degrees.
3
Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels.
4
In a saucepan, melt margarine.
5
Add flour; stir well.
6
Add milk slowly stirring all the time.
7
Cook until thickened.
8
Stir in the cheese, egg and salt and pepper.
9
Gently mix in the zucchini.
10
Ladle into the bread crumb crust.
11
Bake in 350°F degree oven for 35 minutes.

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Featured Reviews for This Recipe

From: Ivy Food Sleuth

On Sep 6, 2009

Bergy, so many times when I spot a great recipe here, it is yours! I followed yours except I used chopped broccoli. thanks again for another yummy one. Ivy

1 person found this review helpful

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From: Northern Star

On Aug 20, 2009

This was really good. I used freshly grated parmesan instead of romano because that is what I had on hand. I also used a combination of yellow and green squashes. The nutmeg adds so much flavor. Thank you for a keeper.

1 person found this review helpful

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From: Tinks

On Jun 4, 2002

Bergy, thank you so much! I was looking for one that did not use too much flour or Bisquick (no offense to the Bisquick company!) I wondered if the bread crumbs would stick as they should...worked out perfectly. The romano cheese worked very well, as did the touch of nutmeg. I may add a bit of stronger cheese next time, but that may mess it up, as it was wonderful the way it was. Thank you so much...I had a semi-healthy lunch for three days (It does re-heat very well)

4 people found this review helpful

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From: Janni402

On Jul 21, 2008

This is an easy & delicious recipe to use the overstock of zucchini from my garden. The changes I made when sauteeing zucchini filling were to add chopped red bell pepper, chopped onions, fresh garlic & fresh basil. I also added about a 1/4 C of crumbled bleu cheese to the sauce. This was WONDERFUL!! DH already "suggested" I make it for a weekend picnic. Thanks 4 a great recipe, Bergy!

2 people found this review helpful

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