Summertime Zucchini Pie Recipe

Recipesfull introduces to you: Quiche Recipes. (Summertime Zucchini Pie Recipe). A quiche-like dish for a light lunch or brunch, also makes a great side dish. I developed this recipe after having an abundance of zucchini in my garden every summer and trying to find a delicious way to enjoy all of it! You can substitute 2 tablespoons butter for the bacon and drippings if you prefer to leave the bacon out of the recipe.

Brief

Prep 30 mins

Cook: 1hr

Total: 1hr30 mins

Servings: 8

Yield: 8 servings

Summertime Zucchini Pie Recipe

Ingredients

1 (9 inch) prepared deep-dish pie crust

4 slices bacon

2 zucchini

thinly sliced

1 cup chopped cremini mushrooms

1 onion

chopped

2 teaspoons minced garlic

2 teaspoons Italian seasoning

2 teaspoons chopped dill weed

1 teaspoon minced fresh parsley

½ teaspoon garlic salt

½ teaspoon ground black pepper

1 cup shredded mozzarella cheese

divided

2 eggs

lightly beaten

grated Parmesan cheese

or to taste

Quiche au Chou Romanesco (Romanesco and Mushroom Quiche)

Breakfast and Brunch

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Press pie crust into a 9-inch deep dish pie plate. Cover the edges of the crust with aluminum foil.

Step 3

Bake pie crust until lightly browned about 12 minutes. Set pie crust aside to cool. Increase oven heat to 350 degrees F (175 degrees C).

Step 4

Cook bacon in a large skillet over medium-high heat until crisp about 10 minutes. Drain the bacon slices on paper towels while retaining drippings in the skillet.

Step 5

Stir zucchini mushrooms onion and garlic into the reserved bacon drippings; season with Italian seasoning dill parsley garlic salt and black pepper. Cook and stir the zucchini mixture until the zucchini is tender yet crisp 5 to 7 minutes; remove from heat.

Step 6

Chop the bacon and stir through the zucchini mixture.

Step 7

Sprinkle about half the mozzarella cheese into the bottom of the pie crust. Spoon zucchini mixture over the mozzarella cheese layer. Pour eggs over the zucchini mixture; top with remaining mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Put pie plate onto a baking sheet.

Step 8

Bake in preheated oven until the top begins to brown about 30 minutes.

Nutritional Information

Summertime Zucchini Pie Recipe

Servings Per Recipe:8

Calories: 223.3

% Daily Value *

Protein: 10.1g 20%

Carbohydrates: 15.6g 5%

Dietary Fiber: 2.1g 9%

Sugars: 2g

Fat: 13.5g 21%

Saturated Fat: 4.7g 24%

Cholesterol: 57.1mg 19%

Vitamin A Iu: 245.4IU 5%

Niacin Equivalents: 3.3mg 26%

Vitamin B6: 0.2mg 11%

Vitamin C: 7.9mg 13%

Folate: 39.5mcg 10%

Calcium: 166.1mg 17%

Iron: 1.4mg 8%

Magnesium: 19.5mg 7%

Potassium: 201.5mg 6%

Sodium: 484.3mg 19%

Thiamin: 0.2mg 16%

Calories From Fat: 121.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.