Zucchini Quiche
with Potato Crust
Recipe By:
Prep + Cook Time:
1 hr 30 mins
Serving Size:
6 servings
As featured in the:
May 2, 2018 Coupon Book
Recipe Category
Ingredients
3 cup shredded potato (frozen thawed)
1 tsp. granulated onion
½ tsp. granulated garlic
½ cup all-purpose flour
1 ¼ tsp. salt (divided)
¼ tsp. ground black pepper (divided)
½ cup butter (melted)
¾ cup cheddar cheese (shredded, divided)
¼ cup sweet corn kernels
¼ cup yellow onion (¼” diced)
½ cup green zucchini (¼” diced)
3 large eggs (beaten)
1 egg yolk (beaten)
1 cup half & half
½ tsp. fresh thyme (finely minced)
2 tbsp. sweet basil (torn)
Instructions
Combine the potato, granulated onion, granulated garlic, flour, ½ tsp. salt, ⅛ tsp. black pepper and butter to make the crust. Press it into a well-greased 9″ pie plate. Bake at 400°F for 20 minutes.
Remove the crust from oven; reduce heat to 350°F. Add ½ cup cheese, sweet corn, onion and zucchini over the crust.
In a medium bowl, mix together the eggs, half & half, ¾ tsp. salt, ⅛ tsp. pepper, thyme and basil; pour it over the filled crust. Bake for 30 to 35 minutes until quiche is just set.
Remove from the oven and top with remaining ¼ cup of cheese. Place quiche back in oven for 5 minutes more until cheese melts and begins to color. Allow to cool and set for at least 15 minutes before slicing.
Enjoy this simple and delicious quiche at your next brunch along with a glass ofsparkling rosé.
Recipe By:
Prep + Cook Time:
1 hr 30 mins
Serving Size:
6 servings
As featured in…
May 2, 2018 Coupon Book
