Mediterranean Quiche

Name: Mediterranean Quiche
Ingredients: 2 tablespoons butter; 1 cup onion, chopped; 1 medium zucchini, diced; 1/4 lb mushroom, sliced; 1 teaspoon garlic, minced; 4 ounces sun-dried tomatoes packed in oil, drained and chopped; 1 teaspoon basil; 1 teaspoon thyme; 1/4 teaspoon kosher salt; 1/4 teaspoon pepper; 3 eggs; 1 1/4 cups half-and-half cream; 1/2 cup gruyere cheese, grated; 1/2 teaspoon crushed red pepper flakes; 1 pie crust; 3 ounces goat cheese, crumbled

16 ingredients

6 steps

Ingredients

2 tablespoons butter
1 cup onion, chopped
1 medium zucchini, diced
1/4 lb mushroom, sliced
1 teaspoon garlic, minced
4 ounces sun-dried tomatoes packed in oil, drained and chopped
1 teaspoon basil
1 teaspoon thyme
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 eggs
1 1/4 cups half-and-half cream
1/2 cup gruyere cheese, grated
1/2 teaspoon crushed red pepper flakes
1 pie crust
3 ounces goat cheese, crumbled

Directions

1

Preheat the oven to 375°F.
2

In a large skillet, melt the butter over medium-high heat then add the onions and zucchini and cook, stirring for 6 minutes. Add the mushroom and cook, stirring until the liquid is absorbed and the vegetables are wilted, about 10 minutes. Add the garlic and cook for 1 minute.
3

Add the tomatoes, basil, and thyme then season with salt and pepper and cook, stirring 1 minute. Remove from the heat and cool.
4

In a bowl, beat the eggs and milk together, add the grated cheese and red pepper flakes.
5

Place the pie crust in the pie pan. Add the vegetable mixture. Pour the egg mixture on top. Top with the goat cheese.
6

Bake for 25-30 minutes or until the eggs are set and browned. Remove from the oven and let stand 5 minutes before slicing.