Zucchini Mushroom Quiche

🧂 Ingredients

• 1 butter pie crust

  (see recipe - use half the double crust recipe)
• 3 tablespoon butter
• 1 cup zucchini

  (about 1 medium zucchini, thinly sliced)
• ½ cup onion

  (thinly sliced or diced)
• 2 cups sliced mushrooms
• 5-6 large eggs

  (lightly beaten)
• 1½ cups heavy cream

  (or half & half, or a combination of ¾ cup each milk and heavy cream)
• ½ teaspoon garlic powder
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon each, salt & pepper

  (to taste)
• 8 oz Swiss cheese

  (or Gruyere cheese, shredded)

Instructions

• 1 Preheat your oven to 375°F (190°C/Gas Mark 5) and place your 1 butter pie crust
  in the bottom of a 9-inch pie pan.
• 2 Trim a sheet of parchment paper into a circle to fit the bottom of your pie
  crust, then top it with baking beads or beans until the pie crust halfway full.
• 3 Once the oven has preheated, put your pie crust on the center rack and let it
  par-bake for 10 minutes. Then, take it out of the oven and let it cool before
  removing the baking beads. Set aside.
• 4 Melt 3 tablespoon butter in a large skillet over medium heat.
• 5 Add 1 cup zucchini, ½ cup onion, and 2 cups sliced mushrooms to the hot skillet.
  Cook, stirring occasionally, until tender and slightly browned (about 5-7
  minutes). Drain any excess liquid and let cool while you make your quiche
  filling.
• 6 Add 5-6 large eggs, 1½ cups heavy cream, ½ teaspoon garlic powder, ½ teaspoon
  each, salt & pepper, ½ teaspoon dried basil, and ½ teaspoon dried oregano to a
  large mixing bowl and whisk to combine.
• 7 Gently fold the sauteed zucchini, onions, mushrooms, and 8 oz Swiss cheese or
  Swiss cheese into the egg custard filling. Then, pour the egg and veggie filling
  into your prepared pie crust.
• 8 Place your unbaked quiche (in the pie pan) on top of a baking sheet. Put the
  baking sheet with the quiche on the center rack and bake for 25-30 minutes at
  375°F (190°C/Gas Mark 5).
• 9 Remove your quiche from the oven and transfer it to a wire rack to cool for at
  least 10 minutes before slicing and serving.

Nutrition Info