Zucchini Quiche

If you were to ask me to your party, and you - being the gracious host that you are - asked if I had any food restrictions, I would resoundingly say "No, I don't have any restrictions, I'll eat anything. Except quiche. I hate quiche. It tastes like mayonnaise pie."

I thought quiche tasted like warm mayonnaise - but I am wrong (see, I admit it). Quiche is tasty - even if I made it. I mean this recipe is freakin easy AND delicious, if I do say so myself.

Ingredients

  1 (ready to cook) pastry shell (9 inches) - This is in the frozen food area, ask the grocery guy. Yeah, I had no idea where to find these either. It's the same thing that you'd use if you made a Libby's pumpkin pie. It's like dough in a metal pie tin, and you just buy it all ready to be filled with eggs, zucchini, etc. 

4 cups thinly sliced zucchini

  1 large onion, thinly sliced

  3 tablespoons butter

  2 Eggs

  2 teaspoons dried parsley flakes

  1/2 teaspoon salt

  1/2 teaspoon each garlic powder, dried basil and oregano

  1/4 teaspoon pepper

  2 cups (8 ounces) part-skim shredded mozzarella cheese

  2 teaspoons prepared mustard - I used whatever mustard we had in our fridge - which happened to be some fancy Roland Organic Grained Dijon Mustard, and I thought it was going to be terrible. It wasn't. I'm sure the yellow mustard or whatever you have in your fridge will be fine too. I am not endorsing Roland's mustard, I'm saying this is a good opportunity to get rid of that mustard you haven't been able to finish since 2009.

 

Directions (edited by MI)

- Grab a large pan. Cook the zucchini and onion in butter and don't freak out when they sizzle a little - wait until the onion is clear (I did not 'drain' per the original directions. See link to them below). 

- In a large bowl, throw in the the eggs (crack them, throw shells away), parsley, salt, garlic powder, basil, oregano and pepper and wisk it all up with that wisk you got for your wedding in 2010 and never used before. Wisk like the dickens!

- Stir in cheese and add zucchini/onion mixture. 

- Spread mustard over pastry shell; add egg/zucchini/etc. mixture.

- Bake, uncovered, at 400° for 35-40 minutes and crust is golden brown. Let stand for 5 minutes before cutting.

Recipe here: http://www.tasteofhome.com/recipes/zucchini-quiche-2

Originally published as Zucchini Quiche in Quick Cooking July/August 2005, p7

FAMILY RATING 5/5 - Everyone loved it, even my 16 month old picky-eater.

MY RATING 5/5 - Like I said, T.A.S.T.Y. It's like so good I want to make it every week until I get sick of it. Which may be never. But, that doesn't make for good blog content, so...we move on.