• Herbed Zucchini Quiche

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    • 1 x Basic Easy Crust see * Note
    • 2 Tbsp. Extra virgin olive oil
    • 2 x Garlic cloves peeled and crushed
    • 1 med Yellow onion peeled and diced
    • 1 Tbsp. Minced fresh basil
    • 1 Tbsp. Minced fresh parsley
    • 2 tsp Minced fresh rosemary
    • 6 x Large eggs
    • 1/4 c. Lowfat sour cream
    • 1/3 c. Heavy cream Salt to taste Freshly-grnd black pepper to taste
    • 3 med Green zucchini thinly sliced


    1. Prepare the "Basic Easy Crust." Roll out three quarters of the dough to 1/8-inch thickness, then wrap the remaining quarter of the dough for another use.
    2. Place the dough in a deep 9-inch pie dish and trim it so there is 1/2-inch of excess around the edge.
    3. Poke the bottom of the dough all over with a fork. Form an attractive edge around the dish by pinching the overhanging dough between your fingers.
    4. Bake in a preheated 375 degree oven for 10 min. Remove and allow to cold.
    5. Heat a large frying pan and add in the oil, garlic and onion. Saute/fry till the onion is clear.
    6. Add in the herbs and cook a couple of min more. Allow to cold. Beat the Large eggs in a mixing bowl. Beat in the lowfat sour cream, heavy cream and salt and pepper to taste.
    7. Place some of the egg mix in the bottom of the prebaked pie shell. Add in a layer of the onion mix and a layer of sliced zucchini. Continue layering, finishing with the egg mix.
    8. Bake at 400 degrees for 30 min, then reduce the heat to 350 degrees for 15 to 20 min till quiche is set.
    9. Remove and allow to cold a bit before cutting.
    10. This recipe serves 6.
    11. Comments: I love quiche and it is really very useful to the contemporary household cook. You can use this dish for entertaining or possibly for a quick meal for your family.

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