Spinach & Zucchini Quiche
Spinach & Zucchini Quiche
Melanie Richtman
Perfect Dinner Recipe
Products used: Stainless Steel Pie Pan; 7” Fry Pan
Products used: Stainless Steel Pie Pan; 7” Fry Pan
Ingredients
- 1 store bought pie crush
- 3 eggs
- 1.5 cups of heavy cream
- ½ cup of cheddar / gruyere cheese, shredded
- ½ of one yellow onion
- ½ spinach
- ½ cup of shredded zucchini
- Salt and pepper to taste
Directions
- Preheat the oven to 375 degrees fahrenheit and prebake your pie crust in the stainless steel pie pan for 10-15 minutes. Reduce the oven temperature to 350 degrees.
- In the 7” fry pan, saute your zucchini, chopped spinach, and yellow onion for a few minutes until soft. Season with salt and pepper as desired.
- In a mixing bowl, combine the three eggs with 1 ½ cups of heavy cream. If more egg mixture is needed, add one additional egg and an additional ½ cup of heavy cream.
- Once the pie crust is pre-baked, add in the spinach, zucchini, and onion mixture, top with the egg heavy cream mixture, and use a fork to quickly mix it together in the pie crust. Top with the cheese.
- Bake for 25 minutes or until the egg reaches an internal temperature of 170 degrees fahrenheit.
