My girlfriend, Tiffani, gave me a few HUGE zucchini from her Aunt’s garden. I love fresh vegetables and thought hard about using this gigantic torpedo of a zucchini in a special way. Of course, I could grill or sauté it, but that would just be the norm. Instead, I grated the zucchini and incorporated it into a light and fluffy quiche dish.
What I like about quiche is you can eat it for breakfast, lunch or dinner. It’s just one of those dishes. I thought for sure Joe wasn’t going to agree with me because he likes eggs just for breakfast, which he eats 95% of most mornings. Luckily, I made the quiche for dinner and there were no questions asked. He scarfed it down and after eating the first slice said, “This is really good, wow!” Yippee, another successful dinner recipe. Read on for the recipe…
Zucchini & Onion Quiche
Lightly adapted from Cooking Light
- 1 refrigerated pie dough (14 ounces)
- 1 to 2 Tbsp olive oil
- 3 cups grated zucchini
- 2 garlic cloves, minced
- 1 shallot, diced
- 1 cup low fat milk
- 1 1/2 Tbsp flour
- 3 eggs
- 3/4 cup mozzarella cheese (or other cheese of choice)
- fresh basil – optional
- In pie pan, fit dough into pan along bottom and sides. Flute (making grooves or small folds) around sides.
- Bake dough at 425F for 10 minutes or until golden brown – check after 5 minutes, pushing dough into bottom of pan if it puffs up, with back on spoon.
- In large saute pan, heat olive oil on medium high heat and add zucchini, garlic and shallots. Let cook 5 to 7 minutes or until softened and beginning to brown.
- Put zucchini mixture in bottom of pie crust.
- Meanwhile, mix together remaining ingredients: milk, flour, eggs and cheese.
- Pour liquid mixture over zucchini.
- Bake 375F for 30 to 35 minutes.
- Let cool for a few minutes before cutting.
- Sprinkle with julienned fresh basil.