Grammy's Kitchen · Quiche · Cheesy Zucchini Quiche
One of 98 quiche recipes we measured
from therecipecritic.com
6 cooks on therecipecritic.com rate it 3.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 238% | 81% |
| protein add | 70% | 59% |
| vegetables and beans | 227% | 33% |
| salt | 2% | 1% |
| aromatics | 0% | 16% |
| liquid | 238% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 Pre-Made Pie Crust (homemade or store-bought) |
| 200 g | 4 Large Eggs |
| 476 g | 2 Cups Heavy Cream |
| 454 g | 1 pound Zucchini, (sliced thin with skin on) |
| 140 g | 1 1/4 Cups Mozzarella Cheese (shredded, divided (any cheese works)) |
| 2 g | 1 Teaspoon Italian Seasoning |
| 3 g | 1/2 Teaspoon Salt |
| 1 g | 1/2 Teaspoon Pepper |
Method: 7 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was very good. I used half mozzarella and half cheddar. I'm glad I did - the cheddar gave it a little more flavor. I'll definitely make it again,but may add some cayenne pepper and nutmeg to the flavorings. Note: I used Marie Callendar's frozen deep-dish” — a cook, 5.0★
“I made this recipe exactly as listed. I made my own crust, which came out good. I baked it for 45 minutes an anxiously anticipated a slice for dinner. It looked beautiful when it came out of the oven. Unfortunately, the inside was soft and mushy, and it di” — a cook, 1.0★