The Humpherys Family

Zucchini Cheese Quiche

Source  Our Best Bites
Recipe Added:  12/30/2011
1 single 9″ pie crust, uncooked
1 lb zucchini, grated
1 Tbsp butter
1/2 cup diced red onion
3 cloves garlic, finely minced
1/2 tsp salt, 1/4 tsp black pepper
3 eggs
1/2 Tbsp Dijon mustard
1 1/2 tsp oregano
1/8 – 1/4 tsp red pepper flakes
5 oz Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 375. Place pie crust in a 9″ pie plate and flute edges. Refrigerate until ready to use. In a large skillet, melt butter. Add onions and garlic and cook for about 1 minute, stirring frequently. Add zucchini, salt, and black pepper. Cook, stirring occasionally, for 3-4 minutes until zucchini is softened. Remove pan from heat and set aside.

In a separate bowl lightly beat eggs. Add mustard, oregano, pepper flakes. Whisk until combined. Gently stir in cheese. Add egg and cheese mixture to zucchini mixture and toss until combined. Place in pie crust and sprinkle Parmesan cheese on top. Bake for 40-50 minutes or until center is set and top is lightly golden. Cool for at least 15 minutes before cutting.
Notes
Quiche is a great dish because it’s so flexible. You can serve it for breakfast or brunch with fruit and sweet rolls, or have it for dinner with a salad. It can be served warm or at room temp, or even cold out of the fridge.
 Websites