Zucchini Quiche

The Zucchini are coming, The Zucchini are coming!!

I wonder if they had zucchini back in Paul Revere’s day?  I don’t know what made me write that. I just said it once to myself and then I couldn’t stop saying it.  Then I googled Paul Revere and read all about his  midnight ride.  Then I started to read about the Revolutionary War.  Its easy to get sidetracked with Google.  I never did find out if they had zucchini…oh well.

I remember while growing up my parents would always give away lots of zucchini over the summer and these things were HUGE!!  Why are they so small these days…or rather, why were my parents so huge?  The great thing about zucchini is that you can use it in savory dishes or sweet dishes – my favorite being zucchini bread – my mom’s.

However, a real close second over the last few years has been Zucchini Quiche.  When you cook zucchini in some olive oil or butter its a great veggie for absorbing other flavors because it has a pretty mild flavor. It also has enough substance to it that it stacks up real well in something like a quiche or a lasagna.  The addition of a little egg, cheese, and herbs packs lots and lots of flavor!

We had this with some smoked salmon on toast with cream cheese and it made for a great breakfast dinnner.  Enjoy!

Zucchini Quiche

 

Adapted from Taste of Home

Zucchini Quiche
 
Ingredients
  • 3½ cups thinly sliced zucchini
  • 1 large onion, thinly sliced
  • 3 tablespoons butter
  • 3 eggs
  • 2 teaspoons dried parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon each garlic powder, dried basil, dill and oregano
  • ¼ teaspoon pepper
  • 2 cups (8 ounces) part-skim shredded mozzarella cheese
  • 2 teaspoons prepared mustard
  • 1 pastry shell (9 inches)

Instructions
  1. In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, dill, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
  2. Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.

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