Zucchini Quiche with Tomatoes and Stuffing

Ingredients:

• 1 unbaked pie crust
• 2 cups zucchini, diced
• 1 cup tomatoes, diced
• 1/2 cup onion, diced
• 3 cloves garlic, minced
• 1/2 cup stuffing mix
• 1/2 cup grated parmesan cheese
• 4 eggs, beaten
• 1 cup milk
• 1 tsp. dried basil
• 1 tsp. dried oregano
• Salt and pepper to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini, tomatoes, onion, and garlic until tender. Drain excess liquid.
3. Sprinkle the stuffing mix and parmesan cheese over the bottom of the unbaked pie crust.
4. In a large bowl, whisk together the eggs, milk, basil, oregano, salt, and pepper.
5. Add the sautéed vegetables to the egg mixture and mix well.
6. Pour the mixture into the pie crust.
7. Bake in the preheated oven for 35-40 minutes or until set.

Verdict:

This zucchini quiche with tomatoes and stuffing is a tasty and satisfying meal that’s perfect for any time of day. The combination of flavors creates a delicious savory dish with a perfect texture. It’s easy to make and will leave you satisfied and full.

Serving Suggestions:

You can serve this zucchini quiche warm or at room temperature. It’s great for breakfast, lunch, or dinner. Serve with a side salad for a complete meal. Leftovers can be refrigerated for up to 3 days.