Zucchini and Tomato Quiche

Name: Zucchini and Tomato Quiche
Yield: Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients: 1 recipe Traditional Pastry Piecrust dough for a 9-inch single crust pie (page 5); 1/4 cup heavy cream (to glaze the crimped pie edges); 3 tablespoons unsalted butter (or 2 tablespoons vegetable oil); 3/4 cup sliced onions; 3/4 cup thinly sliced zucchini (approximately 1 medium zucchini); 1/4 cup thinly sliced red bell pepper (optional); 1/2 cup seeded and 1/2-inch cubed tomatoes; 1 cup shredded Gruyère, provolone, or Swiss cheese (all work well, so choose your favorite!); 3 large eggs; 1 1/2 cups half-and-half; 3/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper

January 24, 2012

Every year I find myself with more zucchini and tomatoes in my garden than I can possibly use. Fortunately, I discovered the perfect place for them in this quiche. Feel free to add in some of those other extra vegetables you may have on hand as well. Just follow the instructions for the egg mixture filling, then get crazy making vegetable selections of your own.

Recipe notes

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