Zucchini Pesto Quiche Recipe

Name: Zucchini Pesto Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pie shell (9 inch); 3 small zucchini halved; 2 tablespoons basil pesto; 2 cups swiss cheese grated; 1 1/4 cups monterey jack cheese grated; 2 cloves garlic minced; 1/2 teaspoon white pepper; 1/4 teaspoon cayenne pepper; 1/4 cup sweet red bell peppers chopped; 3 large eggs; 1 cup light cream (half&half)

Servings: persons

1 each pie shell (9 inch)
3 small zucchini halved
2 tablespoons basil pesto
2 cups swiss cheese grated
1 1/4 cups monterey jack cheese grated
2 cloves garlic minced
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 cup sweet red bell peppers chopped
3 large eggs
1 cup light cream (half&half)

1
Precook zucchini (saute in butter or microwave 5 minutes).
2
Cool and drain off excess moisture.
3
In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper.
4
Mound filling in pastry shell.
5
Whisk eggs and half-and-half until smooth.
6
Pour over filling.
7
Bake in preheated 375F (190C).
8
oven for 30 minutes or until done.
9
If top begins to brown too fast, cover with foil.
10
Quiche is done when knife inserted in center comes out clean.
11
Allow to stand on wire rack 5 to 10 minutes before cutting.
12
Serve hot.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 each pie shell (9 inch), 3 small zucchini halved, 2 tablespoons basil pesto, 2 cups swiss cheese grated, and more.

Yes, Zucchini Pesto Quiche 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.

Zucchini Pesto Quiche

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