Shelly's Recipe

ZUCCHINI QUICHE

Category: Quiche and Savory Tarts / Tartlettes

Zucchini Filling
2 tsp extra-virgin olive oil
2 medium zucchini, grated
1 small onion, halved and sliced thin
1 garlic clove, minced
1/4 tsp salt
1/4 cup chopped fresh basil
1 1/2 tsp flour

Custard and Pie Crust
2 large eggs
1 cup heavy cream
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp pepper
1/2 cup shredded fontina or Monterey jack cheese
Cheesy Pie Crust (recipe follows)

For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat oil in large skillet over medium-low heat until shimmering. Add zucchini, onion, garlic, and salt and cook, covered, until vegetables are tender and have released their liquid, about 6 minutes. Uncover and cook until bottom of pan is dry, about 3 minutes. Transfer zucchini mixture to bowl and let cool 5 minutes. Toss with basil and flour until combined.

For the custard and crust: Whisk eggs, cream, nutmeg, salt, and pepper in large bowl. Stir in zucchini mixture and cheese and pour into pie crust. Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes. Cool on wire rack for 15 minutes. Serve.

Serves 8

NOTE: Grate only the flesh of zucchini and discard the seeds and core. The quiche will keep in the refrigerator for up to 3 days. Bring to room temperature or reheat before serving.