Zucchini and Onion Quiche
The zucchini and sweet onion quiche are super cheesy too. I used Gruyère during this quiche, but you'll use a tasty cheese like Swiss, Emmental, Monterey Jack, or Mozzarella.
A quiche may be a great vehicle for all types of summer vegetables. As long as you cook the vegetables to simmer a touch before adding them to the egg and cheese mixture, you'll add almost any of your favorite greens to the quiche.
Another great point about quiche is that it are often served hot or at temperature , making it an excellent dish to form for lunch or a summer picnic. Plus, leftovers can easily be reheated.
INGREDIENT
1 pie shell recipe
3 tablespoons butter
1 medium onion, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
3 cups thinly sliced zucchini (1/8 to 1/4 inch slices)
2 cups (8 ounces) grated gruyère or cheese mixture of your choice
3 large eggs
1/2 cup milk
INSTRUCTIONS
1.Preheat oven to 400 degrees F with bottom rack centered. Roll out your crust into a 12-inch circle and place on a 9-inch pie plate or pie / quiche pan and flute the sides . Place it within the refrigerator while you prepare the filling.
2.Melt the butter during a 10 to 12 inch skillet over medium-low heat. Add onion, basil, oregano, salt and pepper. Sauté for 3 to 4 minutes until the onions are soft and translucent. Add the zucchini and cook, another 2 to three minutes, until the zucchini slices are soft. Set aside.
3.Remove the crust from the refrigerator and sprinkle the cheese evenly over the dough.
4.In a small bowl or 2 measuring cups, beat the eggs and milk. Set aside.
5.Distribute the sauteed vegetables evenly over the cheese, then pour the egg and milk mixture over the vegetables.
6.Bake the quiche, 30 to 45 minutes, until the skinny knife inserted within the center comes out clean. If the crust starts to urge too brown before the filling is finished, protect the sides with foil or a pie lid for the previous couple of minutes of baking.
7.Let the quiche rest for 10 minutes before serving.
