Naturally, we ate a lot of zucchini. Zucchini bread, zucchini fritatta, zucchini muffins, and stuffed zucchini made regular appearances in our home. And then there were zucchini blossoms. Even though I cannot remember the last time I was home for zucchini season, I still remember the wonderful smell of my grandmother frying up those flour-dredged flowers. They were such a rare treat and I looked forward to them each summer.
Last week I decided to do something new and exciting. I made zucchini quiche and I have to say that it was delicious. There are fewer eggs in this recipe than in most quiche recipes and it doesn't call for any cream or milk, so expect the vegetables and cheese to be front and center. I was a little skeptical when I first read the recipe, but my skepticism was for naught. Together with a leafy green salad, this quiche made an excellent dinner and I was even able to stick a few leftover pieces into the freezer for later.
Slightly adapted from tasteofhome.com
Yield: 6-8 slices
1/4 cup fresh parsley, roughly chopped
1 small onion, thinly sliced
1 tbsp olive oil
2 eggs, beaten
1 minced garlic clove
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp white pepper
1 1/2 tsp prepared mustard
2 cups mild cheddar cheese, grated
1 pie crust (This is the recipe I use)
- Preheat oven to 400 degrees.
- Roll out pie dough into a 9" deep dish pie pan and set aside (for a flaky crust, it is best to keep it cold and keep it in the fridge.
- Saute the vegetables in oil until cooked and then drain well to keep the quiche from being soggy.
- In a large bowl, beat eggs. Whisk in herbs, salt, and mustard.
- Stir in vegetables and cheese.
- Empty egg and vegetable mixture into the pie crust.
- Bake for approximately 35-40 minutes. At the 25 minute mark, cover the edges of the pie with aluminum foil to prevent the crust from browning too much.