Cheesy Zucchini & Onion Quiche

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This is a very special recipe to me because it’s a childhood favorite. The creamy goodness of this quiche made a lasting impression and years later this dish was still vivid in my memory.

A few months ago I came across my mother’s recipe box and was thrilled to find my favorite zucchini quiche recipe included.

I’ve made a few tweaks to make this recipe a little healthier but the taste is just as I remember.

I had planned to post this for Mother’s Day, a fitting tribute to my mother, but a two-and-a-half foot tall little tyrant angel has been demanding my undivided attention lately…

This isn’t a ‘lazy’ recipe, more of a special occasion or weekend recipe as it does require some extra prep time, but it’s pretty easy to make and super yummy.

Cheesy Zucchini & Onion Quiche Recipe

Ingredients:

  • Zucchini, 4 cups, thinly sliced
  • Onion, 1 cup, chopped
  • Butter, 1/3 cup
  • Parsley flakes, 2 tbsp
  • Sea salt, 1/2 tsp
  • Black pepper, 1/2 tsp
  • Garlic powder, 1/4 tsp
  • Dried basil, 1/2 tsp
  • Dried oregano, 1/4 tsp
  • Eggs, 2 large, beaten
  • Mozzarella cheese, 1 cup, shredded
  • Dijon mustard, 2 tbsp
  • Frozen pie shell

Preheat the oven to 375F. Let the pie shell thaw at room temperature while you prepare the filling.

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In a skillet cook the zucchini and onion in butter over medium heat until tender (about ten minutes). Add the herbs and spices. The mixture will smell amazing at this point.

In a large bowl beat the eggs and add the cheese. Add the vegetable & herb mixture from the skillet.

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Spread the Dijon mustard over the base and sides of the pie shell.

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Add the filling to the pie shell. If there’s any leftover (sometimes there is) it makes a great addition to scrambled eggs. Bake until set, about 18 – 20 minutes. Let stand for ten minutes before serving.

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Prep Time: 30 minutes
Cook Time: 18 – 20 minutes + 10 minutes rest time
Yield: 4 – 6 servings

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