More Garden zucchini - this time in an easy quiche!
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!
Related posts:
- Tomato Quiche with Garden Basil
- Tomato Pie in Flaky Pastry Crust - Take 2 (This time, with peeled tomatoes!)
- How to make Flaky Pastry Pie Crust - Step by Step with Photos
- Tomato Pie in Flaky Pastry Crust
- Pumpkin Crumble - Dip-esque Dessert
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