Zucchini Spinach Mushroom Quiche

What to do with all of that zucchini? Make quiche! Seasoned with earthy notes from our Taste the Seasons Spinach Mushroom mix, this will become a summertime favorite. Delicious served with garden-fresh sliced tomatoes.


2 tablespoons butter

2 medium zucchini (about 1 pound), sliced

4 eggs

1 cup milk

1 package Taste the Seasons Spinach Mushroom mix

1 premade 9-inch pie crust, placed in pie pan

1 cup Italian blend cheese, finely shredded


In a large skillet, melt butter. Sauté zucchini over medium heat, stirring occasionally about 3-5 minutes until tender. Set aside to cool.

In a medium mixing bowl, whisk together the eggs, milk and Spinach Mushroom mix. Set aside.

Place pie pan on a baking sheet. Sprinkle cheese evenly across the bottom of the pie crust. Add zucchini and then pour in the egg mixture.

Bake in preheated 425°F oven for 15 minutes. Reduce the temperature to 325°F and continue baking for 25 minutes or until a knife inserted in the middle comes out clean.

Makes 6 servings