Zucchini Quiche

Total Time Prep: 25 min. Bake: 35 min. + standing

Yield 8 servings

To add tang to this cheesy zucchini quiche, we spread the crust with mustard like we're building a sandwich. It's a quiche secret that you'll be using for years to come!

Ingredients

Dough for single-crust pie
3 tablespoons butter
4 cups thinly sliced zucchini (about 3 medium)
1 large onion, thinly sliced
2 large eggs, room temperature
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
2 teaspoons prepared mustard

Directions

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.
Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 330 calories, 23g fat (14g saturated fat), 106mg cholesterol, 562mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 11g protein.

Put together your pastry dough the night before and stash it in the fridge till morning. That rest time will give the quiche a more tender crust. —Karen Howard, Lakeville, Massachusetts

Recipe Creator