Ingredients

The following ingredients have 8 Servings
  • 1 medium tomato sliced into thin rounds
  • Private Reserve extra virgin olive oil
  • 1 zucchini, sliced into rounds  (about 8 ounces sliced zucchini)
  • 3 shallots, sliced into rounds (about 3.5 ounces sliced shallots)
  • Kosher salt and pepper
  • 1 tsp sweet Spanish paprika, divided
  • 1/2 cup part-skim shredded mozzarella (nearly 2 ounces)
  • 2 tbsp grated Parmesan (about 0.35 ounces)
  • 3 large eggs, beaten
  • 2/3 cup skim milk
  •  1/4 tsp baking powder
  • 1/2 cup white whole wheat flour OR all-purpose flour (about 2 ounces), sifted
  • 1/4 cup packed fresh parsley (about 0.2 ounces)

Instruction

  • Preheat the oven to 350 degrees F.
  • Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
  • Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini  and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).
  • Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).
  • In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
  • Pour egg mixture into the pie dish on top of the cheese mixture.
  • Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish.  Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)