Swiss Chard And Mozzarella Quiche In Zucchini Crust

Name: Swiss Chard And Mozzarella Quiche In Zucchini Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, finely chopped; 1 sprig fresh rosemary, leaves finely chopped; 5 leaves Swiss chard including stems, roughly chopped; 1/2 teaspoon tarragon; 5 fresh basil leaves, roughly chopped; salt and black pepper to taste; 6 1-inch fresh mozzarella balls, quartered; 1 large zucchini; 2 eggs; 1 cup milk; 3 tablespoons butter; 1 1/2 cups dry bread crumbs

Servings: persons

2 tablespoons olive oil
2 cloves garlic, finely chopped
1 sprig fresh rosemary, leaves finely chopped
5 leaves Swiss chard including stems, roughly chopped
1/2 teaspoon tarragon
5 fresh basil leaves, roughly chopped
salt and black pepper to taste
6 1-inch fresh mozzarella balls, quartered
1 large zucchini
2 eggs
1 cup milk
3 tablespoons butter
1 1/2 cups dry bread crumbs

1
Preheat oven to 400 degrees F (200 degrees C).
2
Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella.
3
Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard.
4
Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes.
5
To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cloves garlic, finely chopped, 1 sprig fresh rosemary, leaves finely chopped, 5 leaves Swiss chard including stems, roughly chopped, and more.

Yes, Swiss Chard And Mozzarella Quiche In Zucchini Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!