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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
2 tbsp unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1 red pepper, chopped
1 tsp minced garlic
4 oz oil-packed sun-dried tomatoes, drained and chopped
3 tbsp chopped fresh basil
2 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 tsp crushed red pepper
1 pie crust (store bought or homemade)
3 ounces goat cheese, crumbled
Preheat the oven to 375. In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the red peppers and cook, stirring, until the vegetables are wilted, about 10 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper. Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.
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MEDITERRANEAN QUICHE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
2 tbsp unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1 red pepper, chopped
1 tsp minced garlic
4 oz oil-packed sun-dried tomatoes, drained and chopped
3 tbsp chopped fresh basil
2 tsp chopped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 tsp crushed red pepper
1 pie crust (store bought or homemade)
3 ounces goat cheese, crumbled
Preheat the oven to 375. In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the red peppers and cook, stirring, until the vegetables are wilted, about 10 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.
In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper. Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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