Cheesy Quiche with Zucchini and Basil
A satisfying brunch or main dish option!
Ingredients
ZUCCHINI FILLING:
- ½ Tablespoon olive oil
- 2 small zucchini, washed and grated
- 1 small container sliced mushrooms (about 8oz)
- 1 large shallot, diced small
- 1 large garlic clove, minced
- ¼ teaspoon salt
- 3 Tablespoons chopped fresh basil
- 1 Tablespoon all-purpose flour
CUSTARD:
- 2 large eggs
- 1 cup half and half
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ teaspoon nutmeg
- ¼ cup shredded fontina or gruyere cheese
- 2 Tablespoons freshly grated Parmesan Cheese
- 1 8 ounce deep dish frozen pie shell thawed
Instructions
- Move oven rack to lower-middle position and preheat oven to 350°MAKE ZUCCHINI FILLING:Heat a large skillet over medium-low flame, add oil and heat until shimmering. Add zucchini, shallot, garlic, and salt and cook, covered, until onions are tender, and zucchini has released its liquid, about 7 minutes. Uncover and cook until the excess liquid has of the pan is dry, stirring often, about 4-5 minutes. Transfer zucchini filling to medium bowl, toss with basil and flour. Set aside to cool for 5 minutes. MAKE CUSTARD:In a large bowl, whisk together eggs, half and half, salt, pepper, and nutmeg. Fold in zucchini filling, fontina and Parmesan cheeses. Place unbaked pie crust on top of the baking sheet and pour the custard mixture into unbaked pie crust. Bake until quiche is set and crust is golden brown, about 34-38 minutes. Cool on wire rack 20 minutes before serving.
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