You know what they say . .
When life gives you zucchini, make quiche!
What? You've never heard that one?
4 c. thinly slice zucchini
1 large onion, thinly sliced
3 Tbs. butter
2 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. each garlic powder, dried basil, and dried oregano
2 c. (8 oz.) shredded or crumbled cheese (We used 1 c. mozzarella with 1 c. crumbled goat cheese because that's what we had on hand. Other cheeses to try would be Monterrey Jack or Gouda.)
2 tsp. dijon mustard
1 pastry shell (unbaked)
1. In a large skillet, saute the zucchini and onion in butter until tender.
2. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano, and pepper. Stir in cheese and zucchini mixture.
3. Spread mustard over pastry shell; add filling.
4. Bake uncovered at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Reasons we loved this:
1. Well, um, it was delicious. That's got to be the #1 reason.
2. It uses things we've got fresh right now from the backyard: zucchini, onion, egg, and goat cheese.
3. It could be frozen. Yep, you read that right. Because this quiche doesn't contain milk or cream like many quiches, it will keep well in the freezer. If you want to save your quiche for later (or double up the recipe to have one now and one later; or to take later on to a potluck; or to take to your friend who just had a baby; etc.), just assemble quiche by following steps 1-3 above, then cover and freeze for up to 2 months. To use the frozen quiche, thaw it in the refrigerator. Then, bake uncovered at 400 degrees for 50-55 minutes.
Recipe adapted from the original at www.tasteofhome.com.