It’s nice to find a recipe in the summer that is light but filling. This quiche from Laura Pipkin’s “The Waldemar Cookbook” is exactly that! She explains in the forward, “Quiche is a versatile dish, tasty for an hors d’oeuvre, brunch, lunch, or dinner.” Laura even recommends that if you serve a larger group, you can use a jelly roll pan and cut the quiche into squares!
Zucchini is in season right now – just in time for this recipe!
Add a side salad, perhaps a slice of sourdough, and voila! You are set!
As a bonus:
Laura’s recipe for Herbes de Provence:
1 tbsp dried thyme, 1 tbsp dried marjoram, 1 tbsp ried tarragon, 1 tbsp dried oregano, 1/4 tsp white pepper, 1/4 tsp dried coriander. Mix together and store in an airtight container.
For more delicious recipes tested by Waldemar campers, you can order “The Waldemar Cookbook” by Laura Pipkin on Amazon.
EnJOY!
Zucchini and Onion Quiche
Ingredients
- 1 refrigerated pie crust
Filling
- 1 tbsp butter
- 2 cloves garlic
- 1 1/2 tsp salt divided
- 3/4 cup zucchini cut into 1/2" matchsticks
- 1/4 cup onion julienned
- 1 tbsp olive oil if necessary
- 3 eggs
- 2 egg yolks
- 1 1/4 cup milk
- 1/2 cup heavy whipping cream
- 2 tbsp cornstarch
- 1/4 tsp Herbes de Provence
- 1 tbsp goat cheese
- 1/2 cup grated Swiss cheese
- Dash of dash of black pepper
Instructions
Crust
- Preheat oven to 375 Degrees. Line an unprepared 10 in pie plate with the pastry dough and brush with the egg yolk wash. With the tines or a fork, poke several holes in the bottom of th pie dough. Bake in the oven until it begins to brown, about 10 minutes. remove from the oven when done and set aside. It is bet if you time it so that yo00u can ad the ingredients to a hot crust, as the custard will cook more evenly.
Filling
- Saute the garlic with 1/4 teaspoon salt in the butter until it releases its fragrance, about 2 minutes. Add the zucchini and continue to cook over medium heat until it turns bright green. Remove from the heat and set aside.
- Saute the onions with a tablespoon of olive oil. Carmelize the onions with 1/4 tsp salt. remove from the heat and add to the zucchini.
- In a medium bowl, whisk the eggs until the yolks are broken. Whisk in the milk and cream. Sift the cornstarch into the egg/milk mixture and mix until smooth. Stir in the teaspoon salt, the Herbes de Provence, the goat cheese, and the black pepper.
- Sprinkle the zucchini and onion mixture onto the bottom of the crust. Sprinkle th grate Swiss cheese over the vegetables an pour the egg/cream mixture into the crust.
- Bake in the preheated oven for 45 minutes, or until the top of the quiche has set n begins to brown. Remove from the oven and let cool 15 minutes. Cut into wedges and serve warm or at room temperature.