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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Crustless Zucchini Quiche Recipe

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This recipe for Crustless Zucchini Quiche is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp butter
3 cups grated unpeeled zucchini, squeezed dry (about 3 small)
4 green onions, chopped
1 sweet red pepper, finely diced
2 jalapeño peppers, seeded and chopped very fine
5 eggs
3 egg whites
1/2 cup shredded Emmenthal cheese
1/2 cup fresh bread crumbs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
Directions:
Directions:
In large 12" nonstick skillet, melt butter over medium-high heat, cook zucchini, green onions, red and jalapeño peppers for 5 minutes or until softened. Let cool slightly.

In large bowl, beat together eggs and egg whites. Stir in zucchini mixture, cheese, bread crumbs, parsley, salt and pepper. Pour into greased 10 inch pyrex pie plate. (Quiche can be prepared to this point, covered and refrigerated for up to 12 hours).

Bake in preheated 325ºF oven for 35-40 minutes or just until set in center. Check with toothpick.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Wonderful for brunch! Serves 6.

 

 

 

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