Zucchini Quiche

I modified my Potato and Onion Quiche recipe so that I could use up some more zucchini. I used yellow zucchini, but you could use regular green zucchini or other sliced summer squash.

For the crust:

• 1 C. flour
• 1/2 tsp. salt
• 1/4 cup olive oil
• 1/4 cup cold water       

In a medium size bowl, combine flour and salt with fork. In a measuring cup, whisk oil and water to thicken. Pour into flour and mix with fork, until combined. 



Press into pie plate.



For the filling:

• 1 Tbsp. olive oil
• 2 medium zucchini, or other summer squash, thinly sliced
• 1 bunch of spring onions, thinly sliced (could also use half of a regular onion)
• salt and pepper to taste
• 4 eggs, beaten
• 1/2 C. milk
• 1/2 C. shredded cheese (I used mozzarella)

Heat the oil in a skillet over medium-low heat. Saute the zucchini and onions for about 10-15 minutes, until they become softened and slightly browned. Season with salt and pepper to taste. While the zucchini and onions are cooking, whisk together eggs and milk.

Pour the cooked zucchini mixture into the prepared pie crust. Pour the egg mixture onto the zucchini, then sprinkle with the cheese. Bake at 375 for about 30 minutes or until brown and set throughout.

Let stand for about 5 minutes before serving.