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Zucchini Quiche |

Zucchini Quiche

  • Author: Laura


  • 1 (9 inch) frozen pie crust
  • 3 cups shredded zucchini
  • 1 tsp salt
  • 1 1/2 tablespoon butter
  • 3/4 cup sliced green onion
  • 1 Tbsp flour
  • 1 (4 oz.) can chopped green chilies
  • 1 cup cheddar/Monterrey Jack blend shredded cheese
  • 2 eggs, slightly
  • 1 cup cream
  • 1/4 tsp pepper


  1. Cook frozen pie crust according to package directions.
  2. While pie crust cooks, place zucchini in a colander or strainer and place strainer in a bowl.  Sprinkle with salt and let sit for 15-30 minutes.  Moisture will drain off the zucchini.
  3. Place zucchini in a towel and squeeze out excess moisture.
  4. Melt butter in a medium  frying pan.  Stir in zucchini and green onion followed by flour.
  5. Place zucchini mixture in the bottom of the baked pie crust.  Spread green chilies over zucchini.
  6. Sprinkle green chilies with 1/2 cup of cheese.  In a bowl, whisk together the eggs, cream, and pepper.
  7. Pour egg mixture in pie and fill ( you may have a small amount of extra egg mixture) and sprinkle with remaining cheese.
  8. Cook in a 450 degree preheated oven for 14 minutes.  Then if edges of crust are golden, place foil around pie to cover edges of crust.  Turn heat down to 350 degrees and cook for 25 more minutes.  Let cool for 10 minutes before serving.
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