Zucchini Quiche

By eliorakiah

The quiche was fairly healthy, as far as quiche goes. Milk instead of cream or half and half, and I significantly reduced the amount of shredded cheese that went into it. This lightened the richness and heaviness without sacrificing any flavor. Although zucchini was a great filling given the overabundance of it this time of year, you could just as easily swap in other vegetables or even add some bacon or sausage. We got our bacon fix in the collard greens we ate it with...the secret to getting vegetable haters to at least try greens!

Ingredients

• 1 pound zucchini, thinly sliced (can use the slicing disc on a food processor)
• 2 tbsp butter
• 1 pie shell (9 inches), baked
• 1 cup shredded cheddar cheese (could also use mozzarella)
• 1 cup ricotta cheese
• 1/2 cup milk
• 3 eggs, lightly beaten
• 3/4 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• dash pepper
• paprika

Details

Adapted from thesweetslife.com

Preparation

Step 1

1. Preheat oven to 375F. In a small skillet, saute the zucchini in the butter until tender. Place half of the zucchini in the cooked crust and sprinkle with cheddar cheese.
2. In a large bowl, combine the ricotta cheese, milk, eggs, salt, oregano, basil, garlic powder, and pepper. Whisk to combine well. Pour mixture into the crust. Arrange remaining zucchini slices on top and sprinkle with paprika.
3. Bake quiche for 40-45 minutes, until center of quiche is just set. If freezing, allow to cool to room temperature before wrapping in plastic wrap and foil. When ready to cook, allow to thaw in fridge overnight. Reheat at 400F for 20-25 minutes.