No Fuss Zucchini Quiche

Submitted by Marz7215

"This quiche recipe is very tasty. For the crust you can use a store bought pie crust, or you can check out another recipe of mine (recipe#288450 ), that is very simple, uses a store bought crust, but with a few extra ingredients you end up enhancing the final product. For the quiche if by any chance you are unable to find fontina cheese, monterey jack makes a good substitute."

 

• Ready In: 55mins
• Ingredients: 13
• Yields: 1 quiche
• Serves: 4

ingredients

• Zucchini Filling

• 2 teaspoons extra virgin olive oil
• 2 medium zucchini, grated
• 1 small onion, diced
• 1 garlic clove, minced
• 1⁄4 teaspoon salt
• 1⁄4 cup chopped fresh basil
• 1 1⁄2 teaspoons all-purpose flour

• Custard

• 2 large eggs
• 1 cup heavy cream
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup shredded Fontina cheese

directions

1. For the filling: Adjust oven rack to lower middle position and preheat oven to 350 degrees F.
2. Heat oil in large skillet over medium heat until shimmering. Add zucchini, onion, garlic and salt and cook covered until veggies are tender and have released their liquid, about 6 minutes.
3. Uncover and cook until bottom of pan is dry, about 3 minutes. Transfer zucchini mixture to bowl and let cool for 5 minutes. Toss with basil and flour until combined.
4. For the custard and crust: Whisk eggs, cream, nutmeg, salt and pepper in large bowl. Stir in zucchini mixture and cheese and pour into pie crust Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes. Cool on rack for 15 minutes. Serve.