Ingredients for Zucchini And Mushroom Quiche
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How to Make Zucchini And Mushroom Quiche
- Preheat oven to 425°F (220°C).
- Cook 4 slices bacon until crisp. Remove from pan, crumble, and set aside.
- Saute 1/2 medium yellow onion, chopped, in 2 tablespoons butter until softened (about 5 minutes).
- Add 8 ounces cremini mushrooms, sliced, and 2 medium zucchini, diced, to the pan. Saute for 4 minutes, until slightly tender.
- Stir in 2 tablespoons all-purpose flour and cook for 2 minutes, until thickened. Remove from heat and let cool completely.
- Spread crumbled bacon evenly over the bottom of a 9-inch pie crust.
- Top with 1 cup shredded cheddar cheese (or your favorite cheese).
- Spoon the cooled vegetable mixture over the cheese.
- In a bowl, whisk together 4 large eggs, 1 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture evenly over the vegetables.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 300°F (150°C) and bake for another 30 minutes, or until the filling is set and the top is lightly browned.
- Let cool slightly before slicing and serving warm.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
7g
Fat
61g
Carbs
5g
