All Recipes Best Recipe Breakfast and Brunch Recipes Eggs Quiche

Ingredients

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

Nutrition Info

381.9 calories carbohydrate: 22.3 g cholesterol: 165.2 mg fat: 25.8 g fiber: 3.2 g protein: 16.9 g saturatedFat: 11.3 g servingSize: - sodium: 760.3 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C).
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.
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.
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.
Bake quiche in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.

6 servings

Great dish and any vegetable can be added as desired. Good way to use up about-to-go-bad produce...