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Zucchini Quiche

December 3, 2009

This recipe is my mom’s and she’s made it for as long as I can remember. When it bakes in the oven, it smells like home to me. It’s great for lunch with a side salad, or for dinner paired with kielbasa and spicy mustard.

1 ready-to-bake pie crust
2 teaspoons yellow mustard
4 cups zucchini (about 2 large zucchini), thinly sliced
1 cup onion, diced
1 Tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, slightly beaten
2 cups mozzarella cheese, shredded
1/4 cup freshly grated parmesan cheese


  • Pre heat oven to 400 degrees F.
  • Place pie crust in pie pan and pre-bake 10 minutes.
  • Remove pie crust from oven and LOWER OVEN TEMP to 375 degrees F.
  • Spread yellow mustard evenly over bottom of pie crust. (Trust me on this–it’s delish!) Set aside.
  • In a large non-stick skillet, heat olive oil over medium heat.
  • Add diced onion and thinly sliced zucchini to hot oil. Saute 10 minutes, until tender.
  • Remove zucchini from heat and stir in salt, pepper, garlic powder, basil and oregano.
  • In a large bowl, combine eggs, mozzarella, and parmesan cheese.
  • Add zucchini to cheese mixture and stir to combine.
  • Pour zucchini cheese mixture into prepared pie crust and smooth top with spatula.
  • Bake, un-covered, 20-30 minutes, or until center is set.
  • Remove from oven and let set 10 minutes before serving.
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