Tuscan Zucchini Quiche
Enjoy classic quiche taste with an Italian twist. You’ll find the Tuscan style
flavored butter adds a savory balance to the buttery pastry crust and complements
the sautéed vegetables. Serve hot or warm.
The secret to a perfectly cooked quiche is removing it from heat before
it becomes too firm or dry. It will continue to set as it cools. Serve warm or cool.
Refrigerate any left-overs.
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 7 tablespoons (1/2 tub) Challenge Tuscan Style Spreadable Butter, frozen and cut into 1/2-inch cubes
- 3 tablespoons ice water
- 3 cups thinly sliced unpeeled zucchini, (about 1 pound)
- 3 tablespoons Challenge Tuscan Style Spreadable Butter
- 1 cup chopped onions
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 2 cups shredded Mozzarella cheese (8 ounces)
- Pastry: Combine flour and salt in a food processor bowl with steel blade
and blend for 8 seconds.
- Cut in frozen butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.
- Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes.
- Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.
- Filling: Melt butter in a small sauté-pan over medium heat. Sauté onion
and zucchini in butter until tender; set aside to cool.
- In a small bowl beat, eggs, milk and salt.
- Heat oven to 375 degrees F.
- Sprinkle cheese into chilled pastry shell. Spread onion mixture and zucchini over the cheese. Pour egg mixture over the top.
- Bake for 30-35 minutes or until custard is set and golden.
Source: Challenge Home Economist
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