Zucchini and Caramelized Onion Quiche

Photo: Nigel Cox
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.

Yield:

Serves 6 (serving size: 1 wedge)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 55 Minutes

Nutritional Information

Calories 314
Fat 18.1 g
Satfat 6.2 g
Monofat 7.5 g
Polyfat 3.1 g
Protein 9.6 g
Carbohydrate 28.5 g
Fiber 1.9 g
Cholesterol 119 mg
Iron 1.1 mg
Sodium 564 mg
Calcium 164 mg

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 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)

Preparation

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.

Note:

Ann Taylor Pittman,

August 2012