Cheese and Zucchini Quiche

This delicious vegetarian quiche is an autumnal delight! Here’s how to make it:

Ingredients

Servings: 6 to 8

• 2 medium zucchinis (one yellow and one green, if possible)
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1/2 onion, chopped
• 1 store-bought pie shell
• 2 large eggs, room temperature
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 cup grated mozzarella cheese
• 1 cup 35% heavy whipping cream
• Salt and pepper, to taste
• 1 tablespoon Dijon mustard
• 1 small Italian tomato, thinly sliced
• Chopped rosemary for garnish

Directions

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Zucchini: Thinly slice half each zucchini (green and yellow). Dice the other two halves.
3. Sear the Zucchini Slices: In a skillet with vegetable oil (or on the BBQ), sear the zucchini slices for 1-2 minutes on each side until lightly browned. Set aside.
4. Saute the Zucchini and Onion: Melt the butter in a skillet. Add the diced zucchini and chopped onion. Saute for a few minutes until they are softened. Drain and let them cool.
5. Pre-Bake the Pie Shell: Place the store-bought pie shell in the oven and bake for 15 minutes to partially cook it.
6. Mix the Filling: In a large bowl, beat the eggs. Add the dried parsley, garlic powder, dried basil, grated mozzarella cheese, heavy cream, and the cooled zucchini-onion mixture. Season with salt and pepper. Mix well to combine.
7. Prepare the Pie Shell: Use a kitchen brush to spread Dijon mustard over the bottom of the par-baked pie shell.
8. Assemble the Quiche: Pour the egg mixture into the pie shell. Arrange the seared zucchini slices and thin tomato slices on top of the mix. Garnish with chopped rosemary.
9. Bake: Return the quiche to the oven and bake for 35 minutes, or until the filling is set and the top is golden.

Enjoy this savory quiche warm as a comforting main dish or a tasty side!