Zucchinis and green chiles combine for amazing flavor in this delicious quiche recipe!
I know! I know! Another zucchini recipe? I figured you guys thought we were living off of zucchini cakes, cookies and brownies so I wanted to shed a little light onto the fact that we enjoy savory zucchini dishes as well 😉 I love quiches because they are so easy to make and can be served hot, cold, or at room temperature. Easy! This recipe comes from my sister. She has made this for me a couple of times and it’s hard not to eat the entire quiche all by myself! I recently made them in a tartlette pan so it would be easier for the boys to eat (and to hopefully incorporate a little portion control). This recipe can be made in a pie plate as a quiche or you can make mini quiches by using a tartlette pan – either way they are so scrumptious!
Really ideal for breakfast, brunch or dinner. This recipe is so amazing! I absolutely love making mini quiches and the boys thing they are extra-special 🙂
Zucchini & Green Chile Quiche
Ingredients
- 1 to 2 pie crusts 1 for a standard size quiche, 2 if making mini quiches
- 1 zucchini medium size
- 1 tbsp vegetable oil
- 1/2 cup shallots diced
- 1/4 cup all-purpose flour
- 1/4 tsp Kosher salt
- 1/2 tsp baking powder
- 3 eggs
- 2 1/2 to 3 cups cheese two or more kinds
- 1 cup cottage cheese
- 4 oz green chiles 1 can - drained, chopped
Instructions
- Preheat the oven to 375 degrees. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
- Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 2-3 minutes, for a full-size quiche, about 7 minutes. Remove the crust from the oven and reduce the temperature to 350 degrees.
- While the crusts are baking, grate the zucchini onto a clean kitchen towel and squeeze dry. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until nice and soft. Add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 3-5 minutes.
- Combine the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the eggs until nice and fluffy (2-3 minutes). Grate the cheese - I used a sharp cheddar and Dubliner cheese mix for this quiche. I've had it with Monterey Jack, pepper jack, white cheddar - ALL are good so use your favorite combination. Add in the grated cheese, cottage, zucchini mixture, green chiles, and flour mixture and beat until combined.
- Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Let stand for several minutes before removing from pan and serving. Enjoy!
Nutrition
These mini quiches are just gorgeous and here’s a look at the full-sized quiche we enjoyed at my sister’s:
More zucchini recipes:
Zucchini Carrot Oatmeal Cookies
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For all dessert recipes, go HERE.
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Angela says
Those look amazing! Pinning right now. Our garden has zucchini that’s ready for me to pick so, this will be on my To-Make List!
Trish says
Awesome! These are really delicious! Thanks for stopping by 🙂
madge | the vegetarian casserole queen says
I love this recipe! Especially savory dishes with zucchini!
Amber @ The Cook's Sister says
What fantastic quiches! I love the combination of flavours, I hadn’t thought of combining zucchini and green chili! Yum!!!
Jaye @ Just Trying to Make Cents of it All! says
Those look awesome! We’re just about to start roasting green chilis here in Colorado so I’ll be pinning and making this one!!
Thanks for sharing!!
Jessica says
Wow, those look so good! I’ll have to try these once my oven gets fixed! I have been trying to eat more zucchini since it’s not a favorite vegetable of mine. I’d love it if you linked this fabulous recipe up at the Meatless Monday hop I’m hosting: http://jessica-healthymommyhealthybaby.blogspot.com/2012/08/meatless-monday-return-of-meatless.html. Thanks for sharing!
Julie says
Pinned, followed via GFC (I’d love for you to check out my blog and follow back.) Wow, this looks great! I am definitely making these for breakfast one day soon. 🙂 I’d love for you to share this recipe at my party. http://www.jamscorner.com/2012/08/marvelous-mondays-link-party-6_5.html
Julie
Winnie says
We love zucchini and these tart look fabulous
I love the recipe
I think mini-tart are perfect for a party 🙂
FABBY'S LIVING says
I love zucchini, this is recipe sounds just great and perfect for me. Thanks for sharing. Happy Sunday.
FABBY
Nici Higby says
Yum! These look delicious! Thanks for sharing over at the Sundae Scoop Party. I linked up a Zucchini cookie recipe to the same party. Hope you’ll come over and visit me at http://posedperfection.blogspot.com.
Have a great Sunday!
Nici
Erin Alldredge says
I really love the mix of filling in this quiche. I’m a sucker for green chiles. I’d love it if you shared this over at my link party. http://acraftycook.blogspot.com/2012/08/1-month-of-fun-august-link-party.html
Kara at Petals to Picots says
Oooh … yum!
Stephanie says
Thanks for the recipe! My zucchini and peppers are starting to ripen and I have another recipe to cook them in. Looks like they’d be great to freeze and re-heat, too.
Our Pinteresting Family says
Ahh…I wish I could take a bite of one of these. 🙂 They look so yummy. Pinning this recipe asap. Megan
inspiredbyfamilymag.com says
just pinned! thanks for sharing, i can’t wait to try it.
Kim @ Too Much Time says
Yum! I am always up for new zucchini recipes. I am chomping at the bit waiting for all of mine to be ready for picking! If you get a sec I would be jazzed if you stopped by and linked up at my party {Get Schooled Saturday} going on right now!
xxx
Kim @ Too Much Time
http://too-much-time.com/2012/08/get-schooled-saturday-34.html