Yields: 6-8 servings Prep Time: 20 minutes Total Time: about 1 hour
Great for any meal, this zucchini quiche is filled with protein packed eggs and cheese, and is sure to delight even the pickiest eaters. The zucchini and onion add fiber, potassium, and the bioflavonoid, quercetin.
3 medium zucchinis
1 small yellow onion
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon pepper (optional)
1 cup shredded mozzarella cheese
3/4 cup shredded parmesan cheese
1 teaspoon oil for greasing the pie pan
1 teaspoon Dijon (or yellow) mustard (optional)
One package of crescent rolls (preferably without any artificial colors, or preservatives)
1. Preheat oven to 350 degrees.
2. Slice zucchini and onions to desired size and thickness. I often use the wide slicer on our four sided cheese grater, or you can just thinly slice by hand. *When preparing for children, the thinner the zucchini, and smaller the onions, seem to work best.
3. Heat 1 T. of butter and 1 T. of oil (olive, avocado, or preferred oil) in a pan. Sauté the zucchini, onions and seasonings until vegetables are cooked through. Set aside into bowl, and slowly incorporate eggs and cheese until well blended.
4. Lightly grease a glass or ceramic pie pan, and line with crescent roll dough (some natural food stores offer the crescent roll dough without as many artificial colors/preservatives). Lightly coat mustard over dough, and finish dough preparation by using a fork to gently poke holes in the bottom of the pie pan to allow air to escape and prevent air pockets from forming when cooking. (See photo below).
5. Pour zucchini mixture in pie pan. Place into 350 degree oven for a total of 35-45 minutes, or until the egg and zucchini mixture is completely cooked.
6. About halfway through cooking time, check the crust, and if the crust is browning quicker than the quiche is cooking, use a tin foil tent to put around the edges of the crust so they do not burn in the oven. “Tenting” the crust is just a fancy way of saying simply cover the crust with a thin line (you can just tear is to size) of foil to prevent burning. Place back in the oven and let it complete cooking. Let cool before serving.
This recipe takes me back to childhood, when my mom would make it. I didn’t make it off of any particular recipe, just taste from my memory. I think she got it from our church community cookbook, but I am not sure. Either way, it has come in handy quite a bit not only for an abundance of zucchini from our summer garden, but also for feeding a family of five, all with particular tastes!
As I’ve mentioned in other posts, my kiddos are all pretty willing to taste anything, but they all seem to have individual taste and texture aversions. As the kids are getting older, they seem to be outgrowing some of the texture aversions, so I can cut/slice the veggies a little thicker. The herbs and spices are mild enough, so as not to overpower the dish, yet add a fresh flavor to bring out the saltiness in the cheese and slightly sweet hint to the onions.
As for the crust, Trader Joe’s and Whole Foods have a “cleaner” version of the pastry crust. It’s not perfect, but it works well for a busy parent of three, and adds a sweetness to compliment the savory components of the dish. When we need to modify our meals to accommodate any food allergies or sensitivities concerning gluten, I just bake without the crust, and serve rolls on the side (gluten free if necessary!)
I had help making this one, my oldest helping stir the zucchini and preparing the crust with some fork poking (as shown in the photo above). This dish was always comforting for me to see on the table when dinner rolled around, and it warms my soul to be making similar memories with my kids.