A wonderful tasting quiche with fresh herbs and cheese. A nice lunch to serve friends along with a garden salad and it’s also a great dish to have cooked for the work week ahead.
Easy enough for anyone who thinks that they can’t cook….just a few easy steps to follow.
1/2 medium zucchini
4 stalks asparagus ( woody ends removed )
1 medium onion
3 clove fresh garlic
3/4 cup milk (1%)
3 large eggs
1/2 cup old cheddar cheese
(add extra cheese like mozza or havarti )
fresh herbs (sage, thyme, basil)
2 chives chopped
1 tsp parsley
pepper to taste
nutmeg (fresh is better) 1/2 tsp
frozen pie crust
1 tbs olive oil
Makes 6 slices- Preheat over to 375. Cut large zucchini and asparagus into large bite size pieces. Dice onion and garlic. Heat olive oil on medium high heat in skillet until just starting to smoke. Saute zucchini, asparagus, onions, and garlic until golden brown. Add chives, pepper, nutmeg, and fresh herbs. Set aside to cool slightly. In seperate bowl beat eggs. Add milk and grated cheeses. Pour warm (not hot) zucchini mixture into pie crust. Pour egg mixture over vegetables. Make sure liquid is not overflowing. Top with parsley and nutmeg.
Bake at 375 until golden brown on top, approx 45 minutes.