Happy Holidays! If you’ve been keeping up on Instagram, I’m hosting Christmas breakfast this year. Therefore, I have been putting myself through the ringer trying to nail down the perfect quiche recipes to serve. This one, Zucchini Ricotta is a winner! Not only is it oh so pretty, but also delicious! #MomWinning
Zucchini Ricotta Quiche
Prep Time 15+ mins | Cook Time 50 mins | Serves 8
Ingredients:
- Pie Crust
- ½ Cup Milk
- ½ Teaspoon Salt
- ½ Yellow Onion, diced
- 1 Cup Mozzarella Cheese, Shredded
- 1 Cup Ricotta Cheese
- 1 Tablespoon Olive Oil
- 2 Zucchini, sliced thin
- 4 Large Eggs
- Minced Garlic
Instructions:
- Preheat oven to 400*F and prepare pie crust in a 9” pie plate. Set aside
- Heat oil in frying pan over medium heat and add onion. Cook until clear {5 Min} then add garlic and cook another minute or 2 until blended.
- Slice zucchini and add to frying pan and cook until soft, stirring often. Remove from heat, set aside.
- In a large bowl, beat eggs, Ricotta cheese, and milk until smooth. Stir in all spices and mozzarella cheese
- Spread fried onions and garlic mix in the prepared pie crust bottom. Set aside half the zucchini slices and put the rest in the bottom.
- Pour egg mixture over onions, garlic, and zucchini in the pie crust
- Use the remaining zucchini to ring the rim of your pie crust
- Cook 40-45 minutes or until your pie crust is golden brown and the middle doesn’t jiggle.
- Cool 10 minutes then serve!
Check out the Applewood Ham & Asparagus Quiche Recipe too!
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Wow, that looks so good!! I can’t wait to try it.
It really is! It’s rich too!
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