I’ve hosted and participated in many bridal showers, baby showers, and brunches. If there’s ever a request or need for a quiche – or any egg dish for that matter – I bring out the big guns. This was even served at my daughter’s wedding, which had a brunch reception. This was served most recently at a bridal shower I hosted for my daughter-in-law-to-be. As usual, there were lots of requests for the recipe.
So, here you go. Enjoy and spread the love.
- Yield: 1 Quiche (6-8 Servings)
- Ready In:
A perfect vegetarian quiche that is satisfying, beautiful, and delicious! There are a few steps, but be patient, it's worth it. Plus, you can use either your favorite homemade pie dough or a refrigerated pie crust.
- 1 Single Pie Crust Make your own or buy prepared, you pick
- 3 1/2 cups zucchini slices 1/4 inch thick
- 1/2 cup onion chopped
- 2 cups water
- 1 1/2 teaspoon salt use in multiple steps
- 3 eggs
- 1 cup milk I use 2% or whole, use your preference
- 1/2 teaspoon marjoram or oregano crushed, dried, leaf
- 1/8 teaspoon black pepper
- Dash cayenne pepper This doesn't make it spicy, but adds more flavor
- 2 cups Monterey Jack cheese shredded (8oz.)
- 1 tomato large
- 4 saltine crackers
- 1/4 teaspoon marjoram crushed, dried leaf
- 1/4 cup Monterey Jack cheese shredded (1 oz.)
- Prepare dough for pastry, if making your own.
- Place zucchini, onion, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil. Reduce heat and simmer uncovered about 8 minutes until zucchini is tender.
- On a lightly floured surface, roll out dough to a 12-inche circle. Fit into a 9-inch quiche or pie dish. If using a quiche dish, fold dough edge under so it is even with the rim of the dish; press dough into scalloped sides. If using a pie dish, fold dough under for a raised edge; make a high fluting.
- Preheat oven to 425F (220C).
- Drain cooked zucchini in a colander 5 minutes. Turn out onto paper towels to absorb any excess moisture.
- In a large bowl, combine eggs, milk, 1/2 teaspoon salt, marjoram or oregano, black pepper and cayenne. (Cayenne does not make this spicy, but it does give a depth of flavor.) Beat with a whisk or in a mixer until smooth. Add drained zucchini and cheese. Stir gently to mix. Pour into the unbaked pie shell.
- Bake 15 minutes.
- Reduce heat to 350F (175C) and bake 25 minutes longer. While baking, make the Tomato Topping.
- Peel and core tomato. Cut in half lengthwise. Place halves cut side down on a board. Cut in 1/4 inch slices. Set aside. Finely crush saltine crackers in a baggie or in a small bowl with the back of a spoon. Add marjoram and cheese. Toss Lightly.
- Remove quiche from oven. Arrange tomato slices from the Tomato Topping in a circle on top of filling. Sprinkle tomatoes with the cracker mixture.
- Return quiche to oven and bake about 5 minutes until the cheese is melted.
- Let stand 5 - 10 minutes before serving. This will allow the quiche to settle and firm up to allow slicing.