I’d never made a quiche before, and I have NO IDEA why… they’re so easy and delicious. I imagine that I’ll be making them more frequently from now on!
We had three more zucchinis that were ready to eat, so I decided to make a quiche. I started with my flaky pastry crust recipe, which makes a double crust. Instead of doing a “lid” on one quiche though, I decided to make two lidless pies and freeze one for later.
Each pie started with a sprinkle of grated cheese (the 4 cheese Mexican blend, but you can use whatever you’d like). Then a few layers of thinly sliced zucchini on top (salt and seasonings should go here… cumin would be really nice, or nutmeg), followed by a little more cheese.
Then, I cracked 4 eggs for each quiche into a measuring cup, and filled it with milk until it was to the 2 cup mark (I guess about a cup of milk or so). Beat, and pour over the pie slowly, letting it settle in between everything.
Bake for about an hour (I think it was more like 50 minutes) at 400 degrees, then let cool so everything “sets.”
We ate most of one for dinner, and finished it, cold, for breakfast/lunch the next day… good thing I wrapped the other in tin foil and safely tucked it in the freezer!
Look at the yummy layers!
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
Hi,
These recipes look soooooo good, is there any way to print them?
Thank you,
Cheryl
Hey Emily! Thanks so much for this recipe.. my kids helped me make it tonight, and it’s cooling as I type this. It smells so good, I can’t wait to dig in! We added broccoli and cauliflower to the mix as well. YUM!
[...] I’ve posted a few times about things cooked in pie crusts: Tomato pie, Tomato Pie Again, and Zucchini Quiche. [...]