Zucchini-Mushroom Quiche

Zucchini-Mushroom Quiche Recipe - Vegetarian French Cuisine

Region / culture: France | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegetarian diet

Introduction

Zucchini-Mushroom Quiche is a delicious and savory dish that combines the flavors of zucchini, mushrooms, and cheese in a creamy custard filling. This recipe is perfect for brunch, lunch, or dinner and is sure to impress your family and friends.

History

The origins of quiche can be traced back to medieval Germany, where it was originally made with eggs, cream, and bacon in a pastry crust. Over the years, the recipe has evolved to include a variety of fillings, such as vegetables, meats, and cheeses. Zucchini-Mushroom Quiche is a modern twist on this classic dish, incorporating fresh zucchini and mushrooms for a flavorful and nutritious meal.

Ingredients

3 cups cooked rice
3 eggs, divided
1 cup grated mozzarella cheese
1 cup chopped onion
1 cup chopped zucchini
1 can (4 oz / 113 g) sliced mushrooms, drained
2 tbsp butter or margarine
1 package (8 oz / 227 g) cream cheese, softened
0.25 cup milk
0.5 tsp salt

How to prepare

Combine rice, 2 eggs, and cheese.
Press the mixture evenly into a buttered 12-inch pizza pan.
Bake at 450°F (232°C) for 20 minutes, or until the crust is lightly browned.
Meanwhile, cook the onion, zucchini, and mushrooms in butter for about 5 minutes or until the vegetables are tender-crisp.
In a separate bowl, combine cream cheese, milk, salt, and the remaining 1 egg. Beat until smooth.
Stir in the cooked vegetables.
Pour the mixture evenly over the rice crust and bake at 425°F (218°C) for 20 minutes.

Variations

Add cooked bacon or ham for a meatier version of the quiche.
Use different vegetables, such as bell peppers or spinach, for a unique flavor profile.
Experiment with different cheeses, such as feta or goat cheese, for a tangy twist.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender-crisp to ensure they are not too mushy in the final dish.

- Use a high-quality cheese for the best flavor in the quiche.

- Let the quiche cool for a few minutes before slicing to allow the custard to set.

Serving Suggestions

Serve Zucchini-Mushroom Quiche with a side salad or fresh fruit for a complete meal. It also pairs well with a glass of white wine or sparkling water.

Cooking Techniques

Be sure to pre-cook the rice before adding it to the quiche mixture.

- Use a pizza pan for a thin and crispy crust, or a pie dish for a thicker quiche.

Ingredient Substitutions

Use brown rice or quinoa instead of white rice for a healthier option.

- Substitute butter for margarine if desired.

- Use low-fat cream cheese and milk for a lighter version of the quiche.

Make Ahead Tips

Zucchini-Mushroom Quiche can be assembled ahead of time and refrigerated until ready to bake. Simply cover the quiche with plastic wrap and store in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Garnish the quiche with fresh herbs, such as parsley or chives, for a pop of color. Serve the quiche on a decorative platter for an elegant presentation.

Pairing Recommendations

Zucchini-Mushroom Quiche pairs well with a variety of side dishes, such as roasted vegetables, garlic bread, or a green salad. It also goes well with a glass of Chardonnay or Pinot Noir.

Storage and Reheating Instructions

Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the quiche in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 21g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 14g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 20% DV

- Calcium: 20% DV

- Iron: 10% DV

Alergens

Contains: Eggs, Dairy

Summary

Zucchini-Mushroom Quiche is a balanced dish that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a satisfying and nutritious meal that can be enjoyed any time of day.

Summary

Zucchini-Mushroom Quiche is a flavorful and satisfying dish that is perfect for any meal of the day. With a crispy rice crust, creamy custard filling, and fresh vegetables, this quiche is sure to become a family favorite. Enjoy this delicious recipe with your loved ones and savor every bite!

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day and I was visiting a quaint little farmer's market in the countryside. As I strolled through the rows of fresh produce, my eyes landed on a beautiful display of zucchini and mushrooms. The colors were so vibrant and the vegetables looked so fresh that I couldn't resist buying a few.

As I continued to explore the market, I stumbled upon a small booth where a kind elderly lady was selling homemade pies and quiches. The aroma of buttery crusts and savory fillings wafted through the air, drawing me in like a magnet. I struck up a conversation with the lady and she mentioned that her signature dish was a zucchini-mushroom quiche.

Intrigued by the sound of this unique combination, I asked her for the recipe. With a twinkle in her eye, she reached into her apron pocket and handed me a yellowed piece of paper. It was a handwritten recipe, passed down through generations of her family. The ingredients were simple yet the instructions were detailed and precise.

I thanked the lady profusely and headed home, eager to try my hand at making the zucchini-mushroom quiche. As I gathered the ingredients and followed the steps outlined in the recipe, I couldn't help but feel a sense of nostalgia. It reminded me of my own grandmother, who had taught me the joy of cooking and sharing meals with loved ones.

The quiche turned out beautifully, with a golden-brown crust and a creamy filling bursting with the flavors of fresh zucchini and earthy mushrooms. I shared it with my family and friends, who were all amazed by how delicious it was. From that day on, the zucchini-mushroom quiche became a staple in my repertoire of recipes.

Over the years, I have made the quiche countless times, tweaking the recipe here and there to suit my taste. I have shared it with neighbors, coworkers, and even strangers who have become friends over a shared love of good food. Each time I make the quiche, I am reminded of that fateful day at the farmer's market and the kind lady who shared her family recipe with me.

One of my fondest memories of making the zucchini-mushroom quiche was when my granddaughter, Emily, came to visit me for the summer. She was always curious about my cooking and loved to help me in the kitchen. Together, we would chop vegetables, whisk eggs, and roll out the dough for the crust.

On one particular afternoon, Emily and I decided to make the quiche for lunch. As we worked side by side, I shared with her the story of how I had discovered the recipe and the memories it held for me. Emily listened intently, her eyes wide with wonder as she sprinkled cheese over the top of the quiche before we popped it in the oven.

When the quiche emerged from the oven, golden and bubbling, Emily's face lit up with delight. She couldn't wait to dig in and taste the fruits of our labor. As we sat down at the table and served ourselves generous slices of the quiche, I watched with pride as Emily took her first bite.

The look of sheer joy on her face was priceless. She exclaimed that it was the best quiche she had ever tasted and asked me to teach her how to make it. I smiled and nodded, knowing that the tradition of making the zucchini-mushroom quiche would continue for generations to come.

As I sit here now, penning down this story for Emily to read one day, I am filled with gratitude for the simple pleasures of life – a bountiful farmer's market, a treasured recipe, and the love and laughter shared around a table. The zucchini-mushroom quiche will always hold a special place in my heart, a reminder of the joy of cooking and the bonds that it creates between generations. And I hope that one day, Emily will pass down this recipe to her own grandchildren, carrying on the legacy of love and delicious food that has been handed down to her.