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
For all pie recipes, go HERE.
For all dessert recipes, go HERE.
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หนังโป๊ะ says
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I’m sending it to some buddiеs аns additiоnally sharing in delicious.
And οf course, thanks for your sweat!
Robin says
Hello! I have made this recipe before with fresh shredded zucchini and made it without the crust and it was great. Now that it is winter I only have frozen shredded zucchini. Can I use that in this recipe? I have it frozen in portioned sized bags but was wondering what to do about the wateryness of the zucchini once it is thawed. Do I leave the water in or drain it, then how to measure?
Rachel says
Thank you for a wonderful, easy recipe.
Tammy says
I am not clear on how you get the mini quiche crust. Do you use a round cookie cutter to cut into the piecrust? You stated to get 2 pie crusts if using mini quiches. Would you please explain to me how you get the crust on the mini quiches? Thank you in advance.
Megan Cash says
http://threemenandaprincess.blogspot.com/2014/08/quiche-for-mommys-lunch.html
I changed the recipe a little to take in my lunch for work. Check it out!!
jennifer says
Any way to make these without the crust?? Just to leave out extra carbs?
Trish - Mom On Timeout says
You could just try spraying the tart pan really well and hopefully it will just slip out – good luck Jennifer!
Pamela Heady says
This looks so good! And with so much zucchini abounding from the garden this looks like a great yet different way to serve it! Pinning this for sure!
Trish - Mom On Timeout says
Really delicious Pamela and the perfect use for zucchini! Thank you!
Lynn says
Your recipe does not show you how to make the crust? Do yo’u have the recipes that you can share with me, as I am not a baker and do not know how to make a crust. Does this recipes freeze well? I am trying to get my freeze stocked for the winter, as last winter was really bad here in Illinois. If I can freeze the entre quiche, can I just freeze the mixed ingredients and crust separately? Thank you
Liz says
Nice quiche. Thanks so much
Jean says
I was just wondering how many of the mini quiches come out of this recipe?
Thanks, Jean
Trish - Mom On Timeout says
We had four mini quiches Jean – thanks!
cloey says
hello! If I use frozen pie crust do I need to adjust the cooking time and temperature? I made other quiche using frozen deep dish pie crust and it requires high temperature in the beginning for 15 m then 350 for 35m. So I wonder if it can get done for the time you mentioned above for 350 degree when I use frozen pie crust.
Trish - Mom On Timeout says
I would pre-bake the crust according to the package directions and then follow the rest of the recipe as written. Good luck!
Lea says
Hi! Can’t wait to try this (along with a few of your other zucchini recipes)! I was wondering if you used frozen pie crust, premade crust (like on the baking isle) or something I hadn’t considered. Also, what size pan do you use? Just a regular round cake/pie pan? Thanks! 😉
Trish - Mom On Timeout says
Hi Lea! I would use a Pillsbury pie crust or other refrigerated or frozen crust. For a standard quiche, you just need a pie pan. But you can really make them any size you want, the only thing you’ll need to change is how much crust is used. Great questions!
Lea says
Thanks Trish! Very excited to try this out. I think I’m going to make either your zucchini chocolate cake or brownies for my picky father’s birthday too. Not telling him there is zucchini in it until it’s all in his belly though! Lol! I love all of your zucchini recipes because my husband’s beautiful garden alway produces an abundance that is hard to keep up with. These will help a lot! 😉
Trish - Mom On Timeout says
Zucchini is so great because there are so many recipes to use it in – both savory and sweet! This quiche recipe is one of my very favorite. There is just so much flavor! Thank you so much for stopping by Lea – have a great weekend!
Syd says
Thanks for this recipe, it is so delicious! Just what I was looking for; I used a jack cheese, parmasan and chedder mix. Yum, thank you 🙂
Trish - Mom On Timeout says
Oh that sounds amazing! I was just thinking of making these again today – now I’m going to have to soon 🙂 Thank you so much for stopping by to leave a comment Syd! Have a great week!
Dawn NoIdeas says
Fabulous recipe!!! I can not wait to try this one.
http://dawnye7-noideas.blogspot.com
Jessi @ Practically Functional says
Ooh yum, looks great! Thanks for sharing at The Fun In Functional!