Zucchini and Caramelized Onion Quiche

By angelahon

Zucchini and Caramelized Onion Quiche

Ingredients

• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) 1 tablespoon olive oil $
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• 4 cups (1/8-inch-thick) slices zucchini $
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• 3 garlic cloves, minced 3/4 teaspoon kosher salt, divided 1/2 cup finely chopped Basic Caramelized Onions 1 cup 1% low-fat milk $
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• 1 1/2 tablespoons all-purpose flour 1/2 teaspoon freshly ground black pepper 3 large eggs $
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• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

Preparation

Step 1

1. Preheat oven to 425°.
2. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
3. Reduce oven temperature to 375°.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl. Add zucchini and garlic; sprinkle with 1/4 teaspoon salt. Sauté 5 minutes or until crisp-tender. Cool slightly.
5. Arrange Basic Caramelized Onions over bottom of crust; top with zucchini mixture. Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs, and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture. Bake at 375° for 35 minutes or until set. Let stand 10 minutes before serving.