I found a recipe for mock crab cakes using zucchini which I was considering making but then decided at the last minute to make a quiche instead. I have to say it turned out really really tasty! I’m glad I made 2 of these as we ate 1-1/2 quiche for supper! Here’s the recipe used for my inspiration.

The ingredients and instructions for this recipe are for 2 quiche pies – the veggie amounts noted are approx as I didn’t measure but tried to keep note of how much of each item I was using.

INGREDIENTS

  • 2 deep dish pie crusts, defrosted if frozen
  • approx 1/2 package bacon, cooked (about 5-7 slices) and crumbled (could use left over bacon or vegetarian bacon)
  • 1 medium zucchini, finely shredded and juice squeezed out
  • 5 eggs
  • 1/4 of a yellow pepper, shredded or finely diced
  • 1/2 large white onion, shredded
  • 2 large white mushrooms, diced
  • 2 heaping tsp Old Bay Seasoning
  • 1/2 cup cherry tomatoes, sliced
  • 1/2 cup half and half creamer
  • 2 cups mozza cheese, finely shredded

INSTRUCTIONS

  1. pre-cook your pie crusts (they should begin to appear bubbled but not browned)
  2. once the pie crusts are done, broil (or cook as desired) your bacon if needed and crumble it up
  3. mix the egg, seasoning, and half and half in a bowl, then add the zucchini, pepper, onion, and mushroom and mix together
  4. pour a portion of the mixture into each pie shell so that each one is approx half-filled
  5. top the half-filled pies with tomatoes and pour the rest of the quiche filling on top of each pie
  6. place the crumbled bacon on top and then top with the shredded cheese
  7. bake in the oven at 350F for approx 30 minutes or until top begins to brown – top with tin foil if it browns too fast or needs to cook longer
  8. once done, let the pies cool for at least 10 minutes before cutting and serving

recipe by: r2bcluvs2cook

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