Zucchini Quiche

Cooking a meal right after getting home from a trip is always challenging.  For one thing, I am usually spoiled on vacation and don’t prepare 2-3 meals a day because we eat out a majority of the time and just getting back into a mindset of cooking again can be difficult.  Another reason is because our fridge is bare!  Little Mouse even noticed saying, “We have got to go to the grocery store, there is nothing in the refrigerator!”  Definitely have to get creative when there isn’t much to work with.  I knew I couldn’t put lunch off any longer when Little Mouse came in the room and informed us that, she had pulled out the pasta and set out three forks.  The pasta had been in the fridge for far too long, and we were definitely NOT going to eat that!  After traveling so much, and eating out a good bit, I was determined to cook lunch and avoid adding one more fast food meal to our bellies.

After searching the fridge and freezer, what I had to work with was cheese, eggs, onions, frozen zucchini and a pre-rolled pie pastry dough.  All the ingredients I needed for a Quiche!  I had actually never made Quiche before, so I had to do a quick on-line search for basic baking instructions so I wouldn’t mess it up.

Zucchini Quiche

1 pre-rolled pie pastry dough

1 medium onion, diced

4 cups zucchini, shredded (if previously frozen, thaw and drain excess liquid)

1/2 cup Colby jack cheese, shredded.  (You can use whatever kind you like.  This is what I had on hand.)

2 large eggs

Salt, pepper, garlic powder, and dried basil to season

Olive oil

Pre-heat oven to 425 degrees.  Line a 9-inch pie pan with the pre-rolled pie pastry dough.  Bake for 12 minutes and remove from oven.  After the crust is baked, reduce heat to 350 degrees.

NOTE:  There are 2 ways to prevent your pie crust from bubbling up while baking.  The best way is to line the crust with foil and fill it with pie beads, or dry beans before baking.  The weight will help prevent bubbles in the dough, and will also keep the crust in place while baking.  The other option is to prick the shell multiple times with a fork to allow air to escape.  I don’t bake empty pie crusts very often, so I opted for the fork pricking method.  This did help with the bubbles, but my crust slid down the sides of the pan and shrunk a little.

While the pie crust is baking, sauté the onion in olive oil until caramelized.  Add the zucchini and cook until warmed through.  Season with salt, pepper, garlic powder, and dried basil.

In a large bowl, beat the 2 eggs and stir in the shredded cheese.  Add the zucchini and onion mixture and stir until well combined.  Pour into baked pie crust.  Bake at 350 degrees for 30-35 minutes or until done.

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This can be served warm, cold, or room temperature.  By the time we were able to sit down and eat, it was closer to room temperature and was still very good.  In fact, Little Mouse said, “This is fantastic!  I thought it wouldn’t taste good, but it is fantastic!  You can make this every night for dinner!”  I think my first attempt at a Quiche worked out well!  If the 4-year-old likes it, you can be sure we will have it again. 🙂

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Since we had little in the fridge, the only thing we had to go with the Quiche was apple slices, so there wasn’t much left of the pie. 🙂  It would be great with some kind of meat – bacon, sausage, etc.  Even a fruit salad beside would be a nice addition.

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One more recipe that gets a big smiley face from the family!  Would love to hear about your favorite Quiche. 🙂

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