Zucchini Quiche with Potato Crust

1 hr 30 min

6 servings

Ingredients

3 cup

shredded potato (frozen thawed)

1 tsp

granulated onion

1/2 tsp

granulated garlic

1/2 cup

all-purpose flour

1 1/4 tsp

salt (divided)

1/4 tsp

ground black pepper (divided)

1/2 cup

butter (melted)

3/4 cup

cheddar cheese (shredded, divided)

1/4 cup

sweet corn kernels

1/4 cup

yellow onion (1/4" diced)

1/2 cup

green zucchini (1/4" diced)

large eggs (beaten)

egg yolk (beaten)

1 cup

half & half

1/2 tsp

fresh thyme (finely minced)

2 Tbsp

sweet basil (torn)

Prep Time:

50 min

Cooking Time:

40 min

Total Time:

1 hr 30 min

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 1/2 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 1/4 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.

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