Tasty Recipes: Swiss Chard and Mozzarella Quiche in Zucchini Crust

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Swiss Chard and Mozzarella Quiche in Zucchini Crust

"Vegetarian quiche baked in zucchini shells. Zucchini should be about 12 inches long and 3-4 inches in diameter. "

Ingredients :

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 sprig fresh rosemary, leaves finely chopped
  • 5 leaves Swiss chard including stems, roughly chopped
  • 1/2 teaspoon tarragon
  • 5 fresh basil leaves, roughly chopped
  • salt and black pepper to taste
  • 6 1-inch fresh mozzarella balls, quartered
  • 1 large zucchini
  • 2 eggs
  • 1 cup milk
  • 3 tablespoons butter
  • 1 1/2 cups dry bread crumbs

Instructions :

Prep : 30M Cook : 4M Ready in : 1H30M
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella.
  • Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard.
  • Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes.
  • To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.

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