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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Great dish and any vegetable can be added as desired. Good way to use up about-to-go-bad produce... Ingredients:
1 unbaked 9-inch pie crust |
2 tablespoons butter |
1 1/2 pounds zucchini, thinly sliced |
1 cup shredded carrots |
1 cup chopped mushrooms |
1 3/4 cups shredded mozzarella cheese |
1 1/4 cups ricotta cheese |
2/3 cup half-and-half |
4 eggs, beaten |
3/4 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon garlic powder |
freshly ground black pepper to taste |
1/4 teaspoon paprika |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Fit pie crust into a pie dish and prick the bottom of the crust with a fork. Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 8 to 10 more minutes.
3. Melt butter in a large skillet over medium heat; cook and stir zucchini, carrots, and mushrooms until vegetables are tender, about 10 minutes; drain. Place half the zucchini mixture in the crust. Sprinkle with mozzarella cheese.
4. Combine ricotta cheese, half-and-half, eggs, salt, oregano, basil, garlic powder, and pepper in a large bowl. Pour ricotta mixture into crust, top with remaining zucchini mixture and sprinkle with paprika.
5. Bake quiche in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.
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