Zucchini Quiche (1 of 1)

Sun-Dried Tomato Zucchini Quiche {freezable}

In our Once-A-Month cooking, this recipe keeps popping up. We try new things all the time, but this quiche keeps beckoning us. It is a fail-safe, tried-and-true freezable breakfast. It’s healthy, full of savory flavor, and here’s the kicker, incredibly easy to prep and bake. Serve with a dollop of sour cream and you got yourself a tasty breakfast!

Sun-dried Tomato Zucchini Quiche

Zucchini Quiche (1 of 1)

Here’s what you’ll need:

1/2 – 1 cup shredded zucchini
7 eggs
1/3 cup milk
2 green onions, diced
1/2 cup shredded cheddar cheese
Sun-dried tomatoes
Two frozen deep-dish pie shells
Seasonings: salt, pepper, garlic powder, onion powder, red pepper flakes etc.

1. Assemble the frozen pie shells, first layer with cheese, then zucchini, green onions and tomatoes.
2. In a bowl, whisk eggs, milk, and seasonings together. Pour into pie pan.
3. To serve immediately, bake at 400 degrees for 30 minutes.

To make ahead, freeze, and dine on later:

  1. Do steps 1 and 2.
  2. Cover unbaked quiche with plastic wrap then foil. Place in freezer.
  3. When ready to eat, take plastic wrap off and replace the foil back onto the quiche, then put directly from freezer to 400 degree oven – DO NOT THAW! Bake for one hour.