Zucchini Quiche
Author: Linda Davis
Recipe type: Baked goods
Cuisine: Californian
Prep time:
Cook time:
Total time:
Serves:: serves 8
- 2 T Unsalted butter
- 3 Cloves Garlic, finely minced
- 1 ½ C Chopped Zucchini (About 1 or 2)
- ¼ t Crushed Red Pepper Flakes
- ¼ t Thyme, dried
- ½ C Monterey Jack Cheese, grated
- Salt & pepper, to taste
- ½ C 2% Skim Milk
- ½ C Whipping or Heavy Cream
- 3 Eggs, large
- 1 Frozen pie crust for 9” pie
- Pre-heat oven to 375 degrees.
- Melt butter in a medium skillet, saute garlic for 1 minute, then, sauté zucchini, add seasoning and
- spices, cooking until somewhat soft, about 3-5 minutes.
- Set aside zucchini mixture.
- Combine eggs, milk and cream, season to taste and mix together well.
- Remove pastry crust from freezer.
- In bottom of tart, add half of zucchini mixture, add half of cheese mixture, and repeat while
- spreading evenly in bottom of tart.
- Pour over egg mixture until about ⅓” from top of tart pan edge.
- Cook in oven for 40-45 minutes on bottom rack of oven.
- When crust is browned and mixture only slightly shakes in middle 2” of tart,
- when rack is shaken gently, it is time to remove from oven.
- Tart will continue to cook a little out of the oven.
- Remove from oven. If further browning is desired; set oven to broil, when heated, place tart under broiler for a few seconds to brown nicely.
- Remove from oven, let tart cool to firm.
- Serve while slightly warm, or refrigerate. Good overnight for serving cold the next day.
- Makes 1 quiche.
Recipe by My Sweet California Life at /easy-zucchini-quiche/
3.5.3208