Zucchini Quiche with Quinoa Crust Recipe Video

Zucchini Quiche with Quinoa Crust

Zucchini Quiche with Quinoa Crust

Campbell’s Kitchen’s fantastic Zucchini Quiche with Quinoa Crust recipe. A wonderfully hearty vegetarian option.

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Zucchini Quiche with Quinoa Crust

Author: Campbell’s Kitchen


1 medium zucchini, thinly sliced (about 1 1/2 cups)
1 small yellow squash, thinly sliced (about 1 cup)
1 large red bell pepper, diced (about 1 cup)
1 small red onion, diced (about 1/2 cup)
3 cloves garlic, minced
6 egg
1 can Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup shredded Parmesan cheese or Asiago cheese or smoked Gouda
2 cups cooked quinoa (we thought rainbow quinoa looked the best, but plain works, too)


Step 1

Set the oven to 350°F. Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the vegetables and garlic and cook for 10 minutes or until tender, stirring occasionally. Season to taste.

Step 2

Beat the eggs and soup in a large bowl with a fork or whisk. Stir in half the cheese. Season as desired. Remove and reserve 1/4 cup egg mixture to add to quinoa. Stir the vegetables into the remaining egg mixture.

Step 3

Stir the quinoa and reserved 1/4 cup egg mixture in a large bowl. Spray a 10-inch deep dish pie plate with vegetable cooking spray. Press the quinoa mixture into the bottom and up the sides of the pie plate to form a crust. Pour the egg and vegetable mixture into the crust.. Sprinkle with the remaining cheese.

Step 4

Bake for 45 minutes or until set. Let cool for 20 minutes before slicing.

View the original video here: Campbell’s Kitchen – Zucchini Quiche with Quinoa Crust.

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