Tuscan Zucchini Quiche

Tuscan Zucchini Quiche

Enjoy classic quiche taste with an Italian twist. You’ll find the Tuscan style flavored butter adds a savory balance to the buttery pastry crust and complements the sautéed vegetables. Serve hot or warm.
Tuscan Zucchini Quiche

Ingredients

Pastry

  1. 1¼ cups all-purpose flour
  2. ¼ teaspoon salt
  3. 7 Tablespoons (½ tub ) Challenge Tuscan Style Spreadable Butter, frozen and cut into ½-inch cubes
  4. 3 Tablespoons ice water

Filling

  1. 3 cups thinly sliced unpeeled zucchini, (about 1 pound)
  2. 3 Tablespoons Challenge Tuscan Style Spreadable Butter
  3. 1 cup chopped onions
  4. 3 large eggs
  5. ½ cup milk
  6. 1 teaspoon salt
  7. 2 cups shredded Mozzarella cheese (8 ounces)

Directions

Pastry

  1. Step 1

    Combine flour and salt in a food processor bowl with steel blade and blend for 8 seconds

  2. Step 2

    Cut in frozen butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.

  3. Step 3

    Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes.

  4. Step 4

    Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.

Filling

  1. Step 1

    Melt butter in a small sauté-pan over medium heat. Sauté onion and zucchini in butter until tender; set aside to cool. In a small bowl beat, eggs, milk and salt.

  2. Step 2

    Preheat oven to 375°F. Sprinkle cheese into chilled pastry shell. Spread onion mixture and zucchini over the cheese. Pour egg mixture over the top. Bake 30-35 minutes or until custard is set and golden.

Note: The secret to a perfectly cooked quiche is removing it from heat before it becomes too firm or dry. It will continue to set as it cools. Serve warm or cool. Refrigerate any left-overs.

Source: Challenge Home Economist

Ratings & Reviews

Add a Review

More information about text formats

Filtered HTML

  • Lines and paragraphs break automatically.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <ul> <ol> <li> <div> <blockquote> <h3> <h4> <h6> <p> <br>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.