Our quiche came out so great that I decided to share the recipe with you. It was really easy to make and it came out wonderful - and it was the first time I'd ever made a quiche. My husband had never had quiche before and was sure that he wouldn't like it... he's right, he didn't like it, he LOVED it! We were invited yesterday to an impromptu birthday party for the fiance of David's old roommate and grad school buddy and asked to bring a potluck meal. I'm going to make another batch of these quiches today to bring (and I'm going to toss some mini cubes of ham in one of them, because the guys don't like "vegetarian" things).
1 Tbsp. olive oil
2 cloves minced garlic
1/2 thinly sliced small red onion
1 diced zucchini
2 cups milk
1/2 tsp. freshly ground black pepper
1/2 tsp. sea salt
1/4 c. crumbled goat cheese
1 c. chopped baby spinach
1 Tbsp. grated parmesan
2 pie crusts
1. Preheat oven to 350 degrees. Heat olive oil in a pan. Saute minced garlic, sliced red onion, and diced zucchini until tender, 6 to 8 minutes. Let cool.
2. Whisk eggs, milk, sea salt, and black pepper. Split cooked vegetables between both pie crusts and spread them on the bottom. Add crumbled goat cheese, then baby spinach to both pie crusts as well. Slowly pour in egg mixture and sprinkle with parmesan and more pepper, if desired.
3. Bake on a rimmed baking sheet for 35-45 minutes until the center is just set. Let cool 30 minutes before serving.
This was modified from a recipe I found in this month's issue of Whole Living Magazine. It only called for one pie crust - thank goodness I bought a pack of two (yes, I used store bought pie crust) because there was a little of the egg mixture left over even after I poured it in both!