Bear with me.
I made a great quiche last week for dinner - it was a recipe from Cooking Light. If you don't subscribe to Cooking Light, you should. Scratch that: You MUST. I've never had a Recipe Disaster with anything I've tried from the magazine.
And this quiche was so amazing that as we were eating dinner, The Boy looked at me and said:
I've probably never told you this, but I'm kind of a quiche freak.
I just love a good quiche.
And just so you know, it's all I can do to only eat this one piece.
So there you have it. You must try this recipe.
Zucchini and Caramelized Onion Quiche
Original recipe here - my version below
- 1 pie crust (I used my easy from scratch recipe)
- 1 T olive oil
- 4 c (1/8"-thick) slices zucchini
- 1 T minced garlic
- 3/4 t salt divided
- 1/2 c caramelized onions, roughly chopped
- 1 c low-fat milk
- 1.5 T flour
- 1/2 t freshly ground black pepper
- 3 large eggs
- 1/4 c cooked bacon, roughly chopped
- 2 ounces Parmigiano-Reggiano cheese, grated
Reduce oven temperature to 375F. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl. Add zucchini and garlic; sprinkle with 1/4 t salt. Saute 5 minutes or until crisp-tender. Cool slightly. Arrange caramelized onions over bottom of crust.
Top with zucchini mixture.
Top with chopped bacon. Combine remaining 1/2 t salt, milk, flour, pepper, eggs, and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture.
Bake at 375F for 35 minutes or until set. Let stand 10 minutes before serving.