27 Dec Zucchini and Onion Quiche
Servings: 4
Estimated Total Prep Time: 1 hour, 30 minutes
NUTRITIONAL INFO (per serving)
Calories: 510
Total Protein: 13 grams
Total Carbs: 28 grams
Total Fat: 39 grams
Saturated Fat: 17 grams
Total Fiber: 5 grams
INGREDIENTS
1 9-inch whole-wheat pie shell, slightly thawed (available at Whole Foods)
3 tbsp olive oil
1 large onion, sliced
1 medium zucchini, diced
Salt and pepper
3 eggs
8 oz whole milk
4 oz half and half
2 oz grated gruyere cheese
Nutmeg
PREPARATION
Cut onion in half, peel, and slice. Dice zucchini. Heat a sauté pan to a high heat. Add olive oil. Add onion and sweat. Add zucchini and season with salt and pepper. Cook for two minutes, tossing a few times. Set vegetables aside.
Beat three eggs, add in whole milk and half and half, and incorporate with a whisk. Fold in grated cheese and a few dashes of grated nutmeg.
Line the bottom of the pie shell with zucchini and onion and top with egg custard.
Bake in a preheated oven at 325 degrees F for 45 minutes. Check doneness with a skewer. When done, set aside to cool slightly. Serve warm to room temperature in four equal slices.