This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for end-of-summer zucchini for breakfast, brunch or lunch.
Equipment
Deep Pie Dish 9-inch
Ingredients
▢1 9-inch refrigerated pie dough
▢1 tablespoon extra-virgin olive oil
▢¼ cup diced red onion
▢1 large garlic clove, minced
▢2 medium zucchini, about 7 ounces each, cut into 1/8-inch thin slices
▢1 teaspoon kosher salt
▢Freshly ground black pepper
▢6 large eggs
▢½ cup skim milk
▢½ cup part-skim ricotta cheese
▢½ cup part-skim shredded mozzarella cheese
▢¼ cup freshly grated Parmesan cheese
▢2 tablespoons chopped basil, plus more for garnish
Instructions
Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.
Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.
Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
Prick the bottom of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is much easier to transfer to the oven once it’s filled).
Add the onion and garlic and sauté 30 seconds. Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.
Notes
Nutrition
