Zucchini Alfredo Quiche

Zucchini Alfredo Quiche

This creamy zucchini quiche is chock full of fresh garden veggies and creamy Alfredo sauce — the perfect easy recipe for when summer is winding down and your counter is piled high with zucchini.

Course Brunch, Dinner, Lunch

Cuisine American, Italian

Recipe Type Baked, Bridal Shower, Camping, Garden Harvest, Pastries, Pie, Served Hot, Summer, Vegetarian

Skill Level Easy

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 243kcal

Author Angela G.

Equipment

pie pan

Ingredients

1 large zucchini
1 cup shredded carrots
1 tablespoon minced garlic
½ onion chopped
2 tablespoon butter
2 tablespoon oil
2 pie crusts
16 oz Ragu Roasted Garlic Parmesan Sauce or make your own Alfredo sauce
11 eggs
1 teaspoon fresh basil dried can be used
½ teaspoon dried oregano
½ teaspoon parsley flakes
1 teaspoon salt
½ teaspoon pepper
¼ shredded cheddar cheese
½ cup Parmesan cheese grated

Instructions

Preheat oven to 375ºF.
Slice zucchini into thin, round semi-circles or shred the zucchini using a food processor. Place in heated pan with oil and butter. Add onions, carrots then garlic. Sauté over medium heat until zucchinis are slightly softened.
Beat 10 eggs (set 1 aside) together with basil, oregano, parsley flakes, salt, pepper and alfredo sauce, in large a bowl.
Spray two pie pans with butter and press a pie crust into each pan.
Place half the carrot and zucchini mixture in each, spread out evenly.
Layer on ¼ cup of parmesan cheese then all of the cheddar cheese.
Pour all of the egg mixture over top, dividing evenly between the two pie pans.
Evenly add remaining zucchini and carrot mixture.
Sprinkle remaining Parmesan cheese on top.
Separate the yolk from the remaining egg and brush the edges of the pie crusts with the yolk.
Cover each with a sheet of foil coated in spray butter and bake at 375˚F for 30-35 minutes or until the center is just set.

Notes

Make your own Alfredo sauce using my white sauce recipe with Parmesan cheese melted in.

Nutrition