Zucchini Quiche

I love quiche!  Once you know a basic quiche recipe, you can add whatever ingredients you want.  It’s really the perfect meal for a gal who doesn’t like to eat her veggies.  My basic quiche recipe calls for a refrigerated or frozen 9 inch deep dish pie crust, 4 eggs, 1 cup milk or half and half and 8 to 10 oz of whatever cheese you like.  Here’s how I make my Zucchini quiche.

Ingredients:

1/2 cup butter

2 – 3 cloves garlic, chopped

1/2 to 1 small onion, chopped

2 small zucchinis, peeled or grated

2 – 3 Tbsp fresh basil, chopped

salt and pepper to taste

1 (9 inch) deep dish pie crust

4 eggs, beaten

1 cup milk

8 oz Italian blend shredded cheese

2 – 3 Roma tomatoes, sliced

Directions:

Preheat oven to 375 degrees F

In a medium skillet, melt butter over medium heat.  Saute garlic and onion in butter until lightly browned.  Stir in zucchini.  Season with basil, salt and pepper.  Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk.  Stir in cheese. Pour into the pastry shell, allowing egg mixture to thoroughly combine with zucchini mixture.

Place sliced tomatoes on top of quiche.

Bake in a preheated oven for 45 – 50 minutes, until set in center.  Allow to stand 10 minutes before serving.