Zucchini Quiche

Another tasty way to celebrate zucchini season! We served it with a Roasted Beet Garden Salad as we enjoyed the bounty of our garden. 

Zucchini Quiche  Makes one 9” or 10” quiche 

Filling

  3 tablespoons olive oil

  1 onion, chopped

  About 4 oz. button mushrooms, sliced 

  1 tablespoon fresh basil, chopped or 1 tsp. dried

  1 tablespoons fresh oregano, chopped or 1 tsp. dried 

  1 tablespoon fresh parsley, chopped or 1 tsp. dried

  Salt and pepper to taste

  3 cups zucchini sliced

  1 (4 oz.) jar pimentos, drained - optional

  2 cups cheese, shredded such as mozzarella or cheddar

  3 eggs

  1/2 cup whole milk

1/2 lb. browned bulk sausage, optional

One 9” or 10” unbaked pie shell                                   

                      



























1. Preheat oven to 375°. 
2. Veggies: In a medium skillet heat the olive oil and add in basil, oregano and parsley. Add onion and allow to sauté for 3 to 4 minutes. 
3. Once soft and translucent add in mushrooms, cook several minutes and then add zucchini and allow to soften. Add pimentos and set aside to slightly cool.
   
    
4. Egg Mixture: In a small bowl, whisk together milk and eggs; set aside.
                  



5. Assemble: Place cooked sausage over the pastry, alternate with the sautéed vegetables and and cheese. (Quiche could be assembled and put back in the refrigerator until ready to bake).
6. Right before baking, carefully pour egg mixture over the zucchini.

   
7. Bake the quiche: Bake on the lower oven rack from 30 to 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. To avoid over browning, cover the edges loosely with foil for the last 15 minutes of baking time. 
8. Let cool for 10 minutes before serving. 
   

TIPS:

Egg based quiche needs to be refrigerated within 2 hours of cooling. 

Quiche will last in the fridge for 3 to 4 days in an airtight container. It can also be frozen for 2 to 3 months. 

The best option for reheating quiche is in the oven. Preheat your oven to 325°, cover your quiche with aluminum foil and bake for about 15 minutes.

Recipe without photos . . .

Zucchini Quiche  Makes one 9” or 10” quiche 

Filling

  3 tablespoons olive oil

  1 onion, chopped

  About 4 oz. button mushrooms, sliced 

  1 tablespoon fresh basil, chopped or 1 tsp. dried

  1 tablespoon fresh oregano, chopped or 1 tsp. dried 

  1 tablespoon fresh parsley, chopped or 1 tsp. dried

  Salt and pepper to taste

  3 cups zucchini sliced

  1 (4 oz.) jar pimentos, drained - optional

  2 cups cheese, shredded such as mozzarella or cheddar

  3 eggs

  1/2 cup whole milk

1/2 lb. browned bulk sausage, optional

One 9” or 10” unbaked pie shell                                  

                      






























1. Preheat oven to 375°. 
2. Veggies: In a medium skillet heat the olive oil and add in basil, oregano and parsley. Add onion and allow to sauté for 3 to 4 minutes. 
3. Once soft and translucent add in mushrooms, cook several minutes and then add zucchini and allow to soften. Add pimentos and set aside to slightly cool. 
4. Egg Mixture: In a small bowl, whisk together milk and eggs; set aside.
                  



5. Assemble: Place cooked sausage over the pastry, alternate with the sautéed vegetables and and cheese. (Quiche could be assembled and put back in the refrigerator until ready to bake).
6. Right before baking, carefully pour egg mixture over the zucchini.

7. Bake the quiche: Bake on the lower oven rack from 30 to 40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. To avoid over browning, cover the edges loosely with foil for the last 15 minutes of baking time. 
8. Let cool for 10 minutes before serving. 

TIPS:

Egg based quiche needs to be refrigerated within 2 hours of cooling. 

Quiche will last in the fridge for 3 to 4 days in an airtight container. It can also be frozen for 2 to 3 months. 

The best option for reheating quiche is in the oven. Preheat your oven to 325°, cover your quiche with aluminum foil and bake for about 15 minutes.