Zucchini Quiche

Zucchini Quiche

from skinnytaste.com
Breakfast
75 min
307 kcal / serving

This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for end-of-summer zucchini for breakfast, brunch or lunch.

Ingredients

  • 19-inch refrigerated pie dough
  • 1 tablespoonextra-virgin olive oil
  • ¼ cupdiced red onion
  • 1 largegarlic clove (minced)
  • 2 mediumzucchini (about 7 ounces each, cut into 1/8-inch thin slices)
  • 1 teaspoonkosher salt
  • freshly ground black pepper
  • 6 largeeggs
  • ½ cupskim milk
  • ½ cuppart-skim ricotta cheese
  • ½ cuppart-skim shredded mozzarella cheese
  • ¼ cupfreshly grated parmesan cheese
  • 2 tablespoonschopped basil (plus more for garnish)

Directions

  1. 1

    Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.

  2. 2

    Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.

  3. 3

    Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.

  4. 4

    Prick the bottom of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is much easier to transfer to the oven once it’s filled).

  5. 5

    Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.

  6. 6

    Meanwhile, heat the oil in a large skillet over medium heat.

  7. 7

    Add the onion and garlic and sauté 30 seconds.  Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.

  8. 8

    Cook for 7-8 minutes, stirring every couple minutes, until the zucchini has softened and flavors combined. With a slotted spoon, transfer three-quarters of the zucchini to par-baked crust.

  9. 9

    In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to taste. Using a fork, mix to combine until uniform.

  10. 10

    Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.

  11. 11

    Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.

  12. 12

    Bake 350F 50 minutes to 1 hour, or until set and top is browned.

  13. 13

    Remove from oven and allow to cool for at least 10 minutes before slicing and serving. Top with basil, slice into 6 pieces and serve.