When fresh zucchini is in season, this zucchini quiche is a fantastic way to enjoy summer's bounty. If you happen to have yellow squash on hand, feel free to use that in place of all or part of the zucchini in this recipe. The quiche will be just as delicious.
All you really need to add to this dish is a green salad or a fruit salad to make a complete meal.
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Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Yield: 8 servings
Ingredients:
- 1 refrigerated pie crust
- 1 Tbsp. olive oil
- 3 cups sliced zucchini
- 1/2 cup diced onions
- kosher salt and freshly-ground black pepper, to taste
- 1 cup shredded swiss cheese
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 1/4 cup prepared pesto
Preparation:
- Preheat the oven to 350 degrees F. Place the pie crust in a 9-inch pie plate (compare prices) and prick all over with a fork. Bake 5-10 minutes until light golden.
- Meanwhile, heat olive oil in a large skillet over medium high heat. Add zucchini and onions, season with salt and pepper, and cook until softened, about 3-4 minutes.
- Remove the vegetables from the heat. Spoon into the pie crust. Sprinkle the cheeses over the vegetables.
- Whisk together the eggs and pesto. Pour evenly over cheeses.
- Bake the quiche for 30-45 minutes until golden brown. Remove the quiche from the oven, and let rest 10 minutes before serving.
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