Zucchini Quiche

Look at that brown top!

Look at that brown top!


Once upon a time I needed to go to the grocery store for a bunch of stuff. But we still had some veggies. And then from this odd grey area came a light. The soft yellow light of a baked quiche. And it was good. And so is this quiche. I learned a trick from my pal Giovaninna about using sliced potatoes as a crust for quiche. It saves a bit of time mixing up a dough crust and it tastes just yummy! I’m making sure to post this on a Friday so you can go to the grocery store before you head home from work this evening. That way you will be able to get up Saturday morning and whip this right up for your lunch. Note that this is a good basic recipe. Add your own spices and even other veggie or meat additions to really make this quiche your own. I have always thought that there are some things everyone should have their own created recipe for. Quiche is one of these things. Also on the list is chili, spaghetti sauce, pizza, and a good chocolate cake…to name a few.

Zucchini Quiche
2 tablespoons canola oil
2 small Russet potatoes, sliced into discs
2 tablespoons butter
1 clove garlic, minced
1 small onion, chopped
2 small zucchini, grated
1 teaspoon basil
1/2 teaspoon nutmeg
black pepper, to taste
1 cup Cheddar cheese, grated
6 eggs, lightly beaten
1 1/2 cups soy milk
paprika, optional

1. Cover a glass pie pan with the canola oil, then arrange the potato slices on the bottom and sides of the pie plate. If there are any spaces left then dice up a slice of potato to fill it. Sprinkle with salt.
2. Preheat the oven to 350F. Slide the potato covered pie pan into the oven while it is preheating to pre-cook the potatoes a bit.
3. In a skillet, melt the butter on medium heat and add the onions and garlic, sautéing till just tender.
4. Add the zucchini, basil, nutmeg, and black pepper and cook, stirring occasionally for 5-7 minutes.
5. In a small bowl, beat the eggs with the soy milk. Then mix in the cheese.
6. Remove the pie pan from the oven and let it cool about 5 minutes.
7. Spread the zucchini mixture in the pie pan evenly and then pour the egg and cheese mixture over the top. Sprinkle with paprika.
8. Bake 40-45 minutes or till the eggs have cooked all the way through.

Zucchini Quiche

Zucchini Quiche

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