Tasty Tomato And Zucchini Quiche
From girlieerin 16 years ago
- 40 minutes to make
- Serves 8
While I was doing my obsessive planning for the holiday party I found a recipe for a basic quiche that I had clipped and saved. I used it to make a ham quiche and a mushroom herb version, but while mixing up the eggs, cheese, and various vegetables and meats I realized that I had a ton of filling leftover. Read more I was probably a little heavy handed with the extras I’d added but it felt like a horrifying waste when I tossed a bunch of it down the disposal. Fast forward to earlier this week. I had a bunch of vine ripened tomatoes and zucchinis that needed to find a home (in my tummy) and two leftover pie crusts. Obviously these ingredients just screamed quiche, so I whipped up the below recipe using two pre-baked pie crusts. Remember, quiche is an all day appropriate meal. The more the merrier! Or you can just toss one in the freezer to heat up at a later time. See less
Ingredients
- tomato and zucchini Quiche (Inspired by the Basic Quiche Recipe from Real Simple Magazine) shopping list
- Yields: 2 Complete Quiche and 8 Large and Tasty Servings shopping list
- 1 tablespoon olive oil shopping list
- 1 large onion, diced shopping list
- 4 tomatoes, sliced, lightly salted and patted dry shopping list
- 2 medium zucchinis, sliced shopping list
- 1/2 pint grape tomatoes, sliced in half shopping list
- 3/4 teaspoon kosher salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1/2 cup fresh flat-leaf parsley, chopped shopping list
- 1/2 cup fresh basil, chopped shopping list
- 4 eggs shopping list
- 3/4 cup half-and-half shopping list
- 8 ounces Gruyère, grated shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 2 store-bought frozen piecrust in tins shopping list
How to make it
- Heat oven to 375° F.
- In a large skillet, over medium heat, heat the oil. Add the onion, zucchini, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions and zucchini are softened, 5 to 7 minutes.
- Meanwhile, whisk together the eggs and half-and-half. Stir in the Gruyère, herbs, nutmeg, the remaining salt and pepper, and the onion and zucchini mixture.
- Place the pie crusts on a foil-lined baking sheet. Scrape the egg mixture into the pie crusts; they will be very full. Top with sliced grape tomatoes. Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.
- View step by step images of this recipe at my food blog ErinCooks.com
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