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!
