Mary Anne's Zucchini & Onion Quiche
Is your refrigerator overflowing with your summer's harvest of zucchini? I love preparing this recipe, but not just in the summer. I freeze the extra zucchini I can't use and prepare this recipe throughout the year for potlucks, brunches, showers, and even dinner parties.4 cups thinly sliced zucchini1 large onion, thinly sliced2-4 cloves garlic, sliced, depending on taste3 Tablespoons butter2 eggs2 teaspoons dried parsley flakes1/2 teaspoon salt1/2 teaspoon basil1/2 teaspoon oregano1/4 teaspoon pepper2 cups (8 ounces) shredded mozzarella or cheddar cheese2 teaspoons prepared mustard1 (9-inch) pie crust, refrigerated or your own
- Prepare pie crust by following directions on package. Preheat oven to 400 degrees F.
- In a large skillet, saut the zucchini, onion and garlic in butter until onion and garlic are translucent and tender. Drain.
- In a large bowl, whisk the eggs, parsley, salt, basil, oregano and pepper. With a slotted spoon add zucchini to egg mixture. Stir in cheese. Spread mustard over pie crust. Stir in egg mixture over prepared pie crust.
- Bake, uncovered, at 400 degrees F. for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Note: I sometimes cover the quiche loosely with foil after approximately 20-25 minutes if needed to prevent overbrowning. Let stand for 5 minutes before cutting.