Zucchini Quiche

While my butternut squash plant forges on in it’s mission of complete garden domination, my zucchini slowly, but faithfully, provides green torpedoes from it’s {relatively} small spot in the garden. 

And we have big plans for it {that do not happen to involve grandma’s staple zucchini bread recipe, good as it may be.  I’m a renegade.}

First there were Zucchini Apple Spice Muffins.  Yum!

Today…Zucchini Quiche!  Yum2!

Watch out.  This stuff reels you in by name-dropping it’s safe, mellow Zucchini content, then drop-kicks you with a dollop of Dijon mustard.  It’s wicked good.

It helps that I love quiche {fondly referred to in our household as “kweechee”}, and for several good reasons.  It’s loaded with Thiamin, Niacin and Pantothenic Acid {all sexy B vitamins}, and is a good source of Dietary Fiber, making it “fast food” that's healthy.  I love how easy it is to whip up something that looks pretty {it even sounds dainty}, serves company well, and may favorite thing about quiche…it’s perfect for breakfast, lunch or a light dinner {that counts as 3 reasons all rolled into 1}.  With the cheap and tasty frozen pie crusts available at Meijer, these babies are easy to whip up any time.  So give it a whirl!

Ingredients & Directions:

• 4 cups of thinly sliced zucchini
• 1 large onion, thinly sliced
• 1-2 cloves of garlic, finely chopped
• 3 tablespoons of butter
• 3 eggs
• 3 tbs. fresh parsley, chopped {dried works fine},
• 6-8 basil leaves, chopped {dried works fine}
• 1/2 tsp. of dried oregano
• 1/4 tsp. of pepper
• 1/2 tsp. of salt
• 2 cups of shredded mozzarella cheese {I use whatever cheese I have on hand}
• 2 tsp. of dijon mustard
• 1 pastry shell {9 inches}

In a large skillet, sauté the zucchini, onion and garlic in the butter until tender; drain.

In a large bowl, whisk the eggs, then add the parsley, basil, oregano, pepper and salt.  Stir in cheese and zucchini mixture.

Spread mustard over pastry shell; add egg mixture.

Bake {uncovered} at 400* for 35-40 minutes.  Let stand 5 minutes before cutting.

To freeze: you can cover and freeze this baby for up to 2 months.  When the need to quiche hits you, simply thaw in the refrigerator {overnight, or from morning until evening}.  Bake at 400* for 50-55 minutes or until a knife inserted near the center comes out celan and the crust is golden brown. {cover loosely with foil after 35 minutes if needed to prevent overbrowning}.  Let stand for 5 minutes before cutting.

Servings: 6-8 {or if you’re anything like us…4.  Okay fine, 2}.

 

Enjoy your zookeenie kweechee of scrumptiousness!