Herbed Zucchini Quiche

Recipe Ingredients

1		Basic Easy Crust - see * Note
2 tablespoons	30ml	Olive oil
2		Garlic cloves - peeled and crushed
1		Yellow onion - peeled and diced (medium)
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh parsley
2 teaspoons	10ml	Chopped fresh rosemary
6		Eggs
1/4 cup	59ml	Sour cream
1/3 cup	78ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Green zucchini - thinly sliced (medium)

Recipe Instructions

* Note: See the "Basic Easy Crust" recipe which is included in this collection.

Prepare the "Basic Easy Crust." Roll out three quarters of the dough to 1/8-inch thickness, then wrap the remaining quarter of the dough for another use.

Place the dough in a deep 9-inch pie dish and trim it so there is 1/2-inch of excess around the edge.

Poke the bottom of the dough all over with a fork. Form an attractive edge around the dish by pinching the overhanging dough between your fingers.

Bake in a preheated 375 degree oven for 10 minutes. Remove and allow to cool.

Heat a large frying pan and add the oil, garlic and onion. Saute until the onion is clear.

Add the herbs and cook a couple of minutes more. Allow to cool. Beat the eggs in a mixing bowl. Beat in the sour cream, heavy cream and salt and pepper to taste.

Place some of the egg mixture in the bottom of the prebaked pie shell. Add a layer of the onion mixture and a layer of sliced zucchini. Continue layering, finishing with the egg mixture.

Bake at 400 degrees for 30 minutes, then reduce the heat to 350 degrees for 15 to 20 minutes until quiche is set.

Remove and allow to cool a bit before cutting. This recipe serves 6.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 01-06-1993 issue - The Springfield Union-News

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.