Zucchini or courgette, it matters not. The important fact is the taste – and this quiche has it in abundance!
Derived from a recipe found on Facebook (See? Facebook is good for something besides photos of cats) here is a tasty rendition of a zucchini quiche everyone should enjoy.
9 inch pie crust shell (make your own crust if you want – I took the lazy way out and used store bought. But it worked and dinner was ready before the moon rose above the trees.)
4 cups thinly sliced zucchini. Our slices were about an eighth of an inch thick. Too thin and you end up with mush.
And no one likes mush.
1/2 cup of diced onion
2 cloves minced garlic
3 Tablespoons butter
1 teaspoon parsley flakes
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon cracked black pepper
2 cups shredded Colby-jack cheese
1/4 cup shredded Bruschetta Jack
2 Tablespoons sharp and creamy mustard
Preheat the oven to 350 degrees F. (gas mark 4)
Bake the pie crust for about 10 minutes or until slightly brown. Burning the crust is right out.
Once done, set on wire rack to cool.
In a large sauce pan, saute the zucchini slices in butter; season with the minced garlic. Once the zucchini starts to brown, remove from heat.
Using a large bowl, mix the spices.
Add the two eggs, whisking them into the spices.
Add the shredded cheeses. Mix well.
Add the zucchini and onions; gently fold into the egg-y cheese-y stuff. (You know, stuff. That may be a culinary term.)
Spread the sharp and creamy mustard inside the pie crust.
Fill the pie shell with the zucchini mixture. Level out somewhat so it is evenly distributed inside the shell.
Bake uncovered at 350 degrees for 20 minutes, then start checking the quiche every five minutes.
Once the cheese on top starts to brown, the quiche – she is done!
Take out and let rest for 10 minutes.
Ha! Who can wait that long? Pour yourself a glass of chilled white wine and slice that quiche up and dig in!