Zucchini and Caramelized Onion Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Principles 10 & 24: Silky caramelized onions, which you can cook on the weekend, flavor this beautifully simple dish. Use a mandoline to quickly turn zucchini into a pile of superthin slices. Ingredients:
1/2 (14.1-ounce) package refrigerated pie dough (such as pillsbury) |
1 tablespoon olive oil |
4 cups (1/8-inch-thick) slices zucchini |
3 garlic cloves, minced |
3/4 teaspoon kosher salt, divided |
1/2 cup finely chopped basic caramelized onions |
1 cup 1% low-fat milk |
1 1/2 tablespoons all-purpose flour |
1/2 teaspoon freshly ground black pepper |
3 large eggs |
2 ounces parmigiano-reggiano cheese, grated (about 1/2 cup) |
Directions:
1. Preheat oven to 425°.
2. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
3. Reduce oven temperature to 375°.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl. Add zucchini and garlic; sprinkle with 1/4 teaspoon salt. Sauté 5 minutes or until crisp-tender. Cool slightly.
5. Arrange Basic Caramelized Onions over bottom of crust; top with zucchini mixture. Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs, and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture. Bake at 375° for 35 minutes or until set. Let stand 10 minutes before serving.
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