Ingredients

The following ingredients have 8 Servings
  • 1 pie crust
  • 1 tablespoon olive oil
  • 1 onion ((diced))
  • 3 cloves garlic ((minced))
  • 2 zucchinis ((sliced in uniformly thin slices (no thicker than 1/4 inch; approximately 3 cups)))
  • 4 eggs
  • 1 cup ricotta cheese
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • several grinds of pepper
  • 1 cup mozzarella cheese ((shredded; separated into two 1/2 cup portions))
  • 2 tablespoons walnuts ((optional; coarsely chopped))

Instruction

  • Pre-heat oven to 400°F. Roll the prepared pie crust out and place in a 9-inch pie plate and flute the edges. Set aside.
  • In a non stick frying pan, heat the oil over medium heat.
  • Add the onion, and cook until softened and transluscent, around 5 minutes. Add the garlic and cook until fragrant, 1 minute.
  • Add the zucchini and cook, stirring often, for 5-10 minutes, or until cooked through.
  • Remove from heat and allow to cool for a few minutes.
  • In a large bowl, beat the eggs. Add the ricotta and milk, and mix until smooth. Stir in the salt, garlic powder, oregano, pepper, and ½ cup of mozzarella cheese.
  • Spread out the zucchini/onion/garlic mixture into the prepared pie crust (you may wish to set aside half of the zucchini slices to arrange over the top as in the picture). Pour the egg/ricotta mixture over top. Arrange zucchini slices around the edge of the quiche (if desired), sprinkle the top of the quiche with remaining mozzarella, and with the walnuts.
  • Bake for 30-40 minutes, until top is slightly golden, and quiche is cooked through the middle.
  • Cool for 10 minutes before serving.