Zucchini and Tomato Quiche

Here is another recipe from Michele Stuart's cookbook, Perfect Pies.  I borrowed the book from the library - I think I might have to buy myself a copy - she does have a lot of good recipes!!

What a great recipe!!!  I love recipes like this - so easy to make.  The hardest part is all the slicing and chopping.  You can whip this up in minutes.  As always, I had to "improvise" as I did not have all the ingredients she had listed, but it still tasted good (I will note my substitutions with an **).  Onto the recipe . . .

Zucchini and Tomato Quiche by Michele Stuart

Ingredients

Use your favorite pie dough recipe for a single pie crust


Filing

3 T unsalted butter (or 2 T vegetable oil)
3/4 cup sliced and chopped onions
3/4 cup thinly sliced zucchini (I chopped the larger slices in half and in quarters)
1/4 cup red bell pepper (optional - I omitted because my husband is not a big pepper fan)
1/2 cup cubed tomatoes (I used roma tomatoes)
1 cup shredded Gruyere, provolone or swiss cheese (**didn't have any of those so I used an "Italian" blend cheese) - I go a little heavy on the cheese
3 large eggs
1 1/2 cup half-and-half (**didn't have so I used goat's milk - cow's milk would have worked also)
salt and pepper to taste.

Directions

Preheat oven to 425F

Prepare pie dough.  Roll out and place it in a 9 inch pie plate.

For the filling, melt the butter (or pour the vegetable oil) in a medium skillet over medium high heat.  Add the onions, zucchini and red bell pepper (if using) and saute for about 5 minutes.

Spread the sauteed onions/zucchini mixture over the bottom of the pie shell.

Top with the chopped tomatoes.

Sprinkle the shredded cheese evenly over all the vegetables.

In a separate bowl, mix together the eggs and half and half (or milk) and pour over vegetables.

Bake for 15 minutes, then lower temperature to 350 and bake for an additional 45 minutes.

Entire Recipe

Zucchini and Tomato Quiche by Michele Stuart

Ingredients

Use your favorite pie dough recipe for a single pie crust

Filing

3 T unsalted butter (or 2 T vegetable oil)
3/4 cup sliced and chopped onions
3/4 cup thinly sliced zucchini (I chopped the larger slices in half and in quarters)
1/4 cup red bell pepper (optional - I omitted because my husband is not a big pepper fan)
1/2 cup cubed tomatoes (I used roma tomatoes)
1 cup shredded Gruyere, provolone or swiss cheese (**didn't have any of those so I used an "Italian blend)
3 large eggs
1 1/2 cup half-and-half (**didn't have so I used goat's milk - cow's milk would have worked also)
salt and pepper to taste.

Directions

Preheat oven to 425F

Prepare pie dough.  Roll out and place it in a 9 inch pie plate.

For the filling, melt the butter (or pour the vegetable oil) in a medium skillet over medium high heat.  Add the onions, zucchini and red bell pepper (if using) and saute for about 5 minutes.

Spread the sauteed onions/zucchini mixture over the bottom of the pie shell.

Top with the chopped tomatoes.

Sprinkle the shredded cheese evenly over all the vegetables.

In a separate bowl, mix together the eggs and half and half (or milk) and pour over vegetables.

Bake for 15 minutes, then lower temperature to 350 and bake for an additional 45 minutes.

ENJOY!!!

Verdict:

OH MY!!  This was good!!  My resident expert loved it!!  Yes, I can see this appearing on our dinner plates again in the near future.  As I said above, it is so easy to make - the hardest part is all the slicing and chopping of the vegetables.  I hope you enjoy it as much as we did!