Cheesey Zucchini Quiche
This cheesy crustless zucchini quiche is filled with leeks and zucchini and baked in a light custard.
Feta and fontina cheeses provide a deep depth of taste. Serve it during brunch or whenever you have extra zucchini on hand.
1 pound zucchini (about 2 medium) 1 tablespoon extra-virgin olive oil 1 ½ cups sliced leeks (about 2 medium) ¼ teaspoon salt, divided 6 large eggs
¾ cup half-and-half ¼ cup chopped fresh chives, divided ½ cup crumbled feta cheese, divided 1 cup shredded fontina cheese, divided
Preheat oven to 350 degrees Fahrenheit. Using a mandolin or a very sharp knife, thinly slice zucchini to make about 4 cups.
Heat the oil in a large skillet over medium-high heat. Add the leeks, 3 cups of zucchini slices, and 1/8 teaspoon salt; simmer for 4 to 5 minutes, stirring frequently, until the vegetables soften.
Remove from the heat and allow the vegetables cool for about 5 minutes.
In a medium bowl, mix together the eggs, half-and-half, 3 tablespoons of chives, and the remaining 1/8 teaspoon salt. Set aside.
Lightly spray a 9-inch glass pie pan with cooking spray. Spread half of the vegetable mixture onto the prepared pan; top with 1/4 cup feta and 1/2 cup fontina. Finish with the remaining vegetable mixture and 1/2 cup fontina. Pour the egg mixture slowly and evenly over the top.
Arrange the remaining 1 cup zucchini slices in an overlapping circular shape on top, then sprinkle with the remaining 1/4 cup feta. Place the pie plate on a rimmed baking sheet and bake for 35 to 40 minutes, or until the middle is puffed and firm.
4 Zodiac Signs Who Are Sweet As Sugar
FOR MORE WEBSTORIES