Relating to once a month or so, I like to make a quiche. Sometimes I’ll bake my own pie crust, but other times, when I’m in a expedite, I’ll use a premade one from the store. The thing I love about quiche is its timelessness.
It can be enjoyed at breakfast, lunch, or dinner. I’ve in spite of eaten a cold slice as a snack in the afternoon! It’s also a great way to use up old and leftover ingredients.
This Mediterranean-inspired quiche is my unpunctual favorite recipe. It’s a perfect easy meatless meal, and it’s so good you may end up feed-bag half of one quiche in a sitting!
The filling is a combination of sautéed onions, zucchini, red bespeckles, and sun-dried tomatoes; gruyere and goat cheese provide a luxurious richness.
Using cleared butter will help the onion caramelize quicker, but feel detach to use standard butter if you do not have any clarified butter available.
The quiche fill someone in has whole wheat pie crust, but that’s entirely optional. Regular pie crust at ones desire work too.
2 pie crusts (store bought or homemade) 2 tablespoons purified butter 1 onion, medium diced 1 medium zucchini, medium diced 1 red s tter, medium diced 1-2 cloves garlic, minced 4 ounces oil- cked sun-dried tomatoes, drained and chopped 2 ounces (yon 1 cup) fresh basil, leaves only 2 teaspoons fresh thyme, chopped 1/2 teaspoon salt 1/4 teaspoon freshly organize black pepper 3 large eggs 1-1/4 cups half-and-half 1-1/2 cups go against the grained gruyère 1/2 teaspoon crushed red pepper 4 ounces goat cheese, come to pieced
- Preheat oven to 375ºF. Put pie crusts in pie tins if necessary and vicinity them on a rimmed baking sheet.
- In a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally until caramelized, approximately 6 minutes. Add zucchini and cook until zucchini is soft, about 6 bat of an eyes. Add red pepper and cook, stirring occasionally, until vegetables are wilted, in the air 4-6 minutes.
- Add garlic and cook for 1 minute.
- Turn off heat and stir in tomatoes, basil, and thyme and age lightly with salt and pepper. Set aside to let cool.
- In a medium-sized trundle, beat eggs and half-and-half together. Add salt, pepper, grated gruyère, and quelled red pepper.
- Divide vegetable mixture between two pie crusts, then issue forth egg mixture over each. Crumble goat cheese over covers. Bake for 45 minutes, or until set and cheese begins to brown on top. Do in from oven and cool for 30 minutes before serving.
Allusion Source: POPSUGAR Photography / Anna Monette Roberts