Summer Quiche

As I've mentioned before I'm a big fan of breakfast for dinner. Unfortunately my husband is not. The only two things I can get away with are frittatas and quiche. In the summer (when I'm never in the mood for anything heavy at dinner) I sneak quiche onto the menu at least once a month. I usually throw whatever veggies I have at the time into them. This one I actually planned ahead! The zucchini, tomatoes and basil are a great combination. I served this alongside a chicken salad for dinner and felt plenty full. My husband ate the leftovers for breakfast the next two mornings, so I guess he liked it too! :)



Save yourself time and use a premade crust, or be an over-achiever and make your own, either will work. The only unique part of this quiche is that you don't add the tomato and zucchini until half way through the baking time. If you add them earlier they will sink to the bottom. The taste will likely be the same but it won't be as pretty!

~Wendy

Summer Quiche

Author: Wendy

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 6

Ingredients

• 1 9-inch pie crust


• 6 whole eggs


• 1/2 c. milk


• 1/2 c. half and half


• 1 c. shredded mozzarella cheese


• 1/2 c. sliced zucchini


• 1 Roma tomato, sliced


• 1-2 Tbsp fresh basil, chopped


• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees.


2. Press your pie crust into a pie pan, set aside.


3. In a large bowl beat the 6 eggs until fluffy, add in the milk and half & half. Stir until combined.


4. Add in the cheese and salt and pepper and stir.


5. Pour the egg mixture into the pie crust. Bake for 20 minutes.


6. Remove the quiche from the oven. Top the quiche with the sliced zucchini, tomato and basil.


7. Put the quiche back into the oven for another 20-30 minutes until set and cooked through.


8. Let cool for 10 minutes and serve.

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