Zucchini-Parmesan Quiche By Mom De Cuisine
Ten months ago we moved from Bahrain to southern Spain. Ten months and I still occasionally catch myself in the same mind frame. A cloud of black smoke in the distance is something dubious, rather than just a farmer burning old brush; dressing in shorts and a tank top gives me pause for fear of appearing in public immodestly; finding reasonably priced, varied produce causes me to hoard stock up.
Alas, zucchini has been the target of my recent hoarding. I find myself picking up a few every time I’m in the grocery store, as if it may be a few years before I see them again. And so I also find myself making this Quiche. I’ve made it to entertain friends and most recently I made it for a quick weekday breakfast for my husband. My thought was that if I make a Quiche, I can freeze a Quiche, thereby freezing the zucchini (you know, just in case of a multi-year shortage in Spain). But a few days later I return to the grocery store and find myself picking up a few more…just in case….
Zucchini-Parmesan Quiche Recipe
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Meal type Appetizer, Breakfast, Lunch, Starter
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Casual Party, Formal Party
- 1 Premade Pie Crust (thawed)
- 2 tablespoons Extra Virgin Olive Oil
- 2 large Zucchini’s (sliced with a vegetable peeler)
- 1 large Red Onion (sliced)
- 3 large Eggs (beaten)
- 1/2 cup Parmesan (grated)
- Black Pepper (to taste)
Roll out pie dough and place into a pie pan, pinching the sides.
Prebake pie shell according to package directions
Heat olive oil over medium-high heat. Add onion and sautee 2-3 minutes
Add zucchini to pan and saute unitl soft, 3-5 minutes. Add pepper to taste. Remove from heat and cool slightly.
While the vegetables are cooking, beat eggs in a bowl unitl slightly frothy. Add parmesan cheese to the eggs
Remove pie crust from the oven and cool slightly.
Add zucchini mixture to the pie plate, and spread evenly, but do not pat it down.
Pour egg mixture evenly over the pie.
Bake at 350 degrees for 20-25 minutes, or until the quiche is set and the top is slightly browned, watching to make sure the edges of the crust don’t burn.
Cool slightly before slicing. Can be served warm or at room temperature
Quiche can be prepaired and then frozen. To reheat, thaw quiche for 30 minutes at room temperature and bake for 15-20 minutes or until warmed through.
The written and photographic in this article are reference and redaction from momdecuisine.net