Zucchini and Mushroom Quiche

Ingredients:

• 1 unbaked 9-inch pie crust
• 1 medium zucchini, thinly sliced
• 8 oz. of mushrooms, sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup of half and half
• 4 eggs, beaten
• 1 cup of shredded cheddar cheese
• 1 tsp. of dried thyme
• 1 tsp. of salt
• 1/2 tsp. of pepper
• 2 tbsp. of olive oil

Instructions:

1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini, mushrooms, onion, and garlic. Cook for 5-7 minutes, or until tender.
3. In a mixing bowl, whisk together the half and half, beaten eggs, shredded cheddar cheese, thyme, salt, and pepper.
4. Arrange the cooked vegetables on the bottom of the unbaked pie crust. Pour the egg mixture over the vegetables.
5. Bake the quiche for 30-35 minutes, or until the filling is set and the top is golden brown.
6. Allow the quiche to cool for a few minutes before slicing and serving.

Verdict:

This zucchini and mushroom quiche is a delicious and hearty meal that’s perfect for breakfast, lunch, or dinner. The combination of vegetables and cheesy filling is a crowd-pleaser, and the crust adds an extra layer of texture and flavor. Serve with a side salad or roasted vegetables for a complete meal.

Serving Suggestions:

• Add some chopped cooked bacon or ham for a meaty variation.
• Swap out the cheddar cheese for Swiss or Gruyere cheese for a delicious twist.
• Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.