This delectable crustless quiche is packed with fresh summer flavors, from a garlicy zucchini combination to a generous topping of fresh basil pesto.
Is your vegetable garden generating a lot of zucchini? I have got you covered! This quiche, along with my Zucchini Corn Fritters and Zucchini and Sweet Corn Pie, are must-have summer recipes.
INGREDIENTS:1 tablespoon extra virgin olive oil1/2 cup red onion minced2 cloves garlic minced1 teaspoon sea salt dividedblack pepper to taste6 cups zucchini thinly sliced (about 2 medium zucchinis)8 large eggs pastured eggs recommended1/4 cup heavy whipping cream grass-fed recommended1/2 cup ricotta cheese1/2 cup mozzarella cheese shredded1/4 cup parmesan cheese grated1/4 cup basil pesto homemade recommended
EQUIPMENT:Sharp Built-In Smart Convection Microwave Drawer Oven
Deep 9" Pie Plate or a 9×9 square dish
Parchment Paper
Step 1: Line a deep 9-inch pie plate with parchment paper and leave aside. Preheat oven to 350º Fahrenheit.
DIRECTIONS:
Step 2: Preheat a skillet over medium heat. Combine olive oil, garlic, and chopped onion. Saute for 7 minutes, until aromatic and transparent.
Step 3: Add the zucchini slices to the skillet and stir cook for another 5 minutes, or until tender. Season with 1/2 teaspoon salt and black pepper, to taste.
Step 4: In a large bowl, whisk together the eggs, heavy whipping cream, ricotta, mozzarella cheese, and 2 tablespoons parmesan cheese, seasoning with 1 teaspoon sea salt and black pepper to taste. Whisk until smooth.
Step 5: Spread 2/3 of the zucchini mixture on the bottom of the pie pan in an equal layer.
Step 6: Pour a little egg mixture over the zucchini mixture, then swirl in 2 tablespoons of pesto.
Step 7: Add the remaining egg mixture and top with the remaining zucchini. Dollop and spread the remaining 2 tablespoons of pesto, then top with a generous sprinkle of parmesan.
Step 8: Cover tightly with foil and bake for 55 minutes. Remove the foil and bake for another 10 minutes, until gently browned and thoroughly set in the center. Allow it cool for at least ten minutes before slicing and serving.