Zucchini Quiche with Ricotta Cheese
- 1 pie crust
- 2-3 zucchini sliced thin about1/4 inch or less (need roughly3 cups))
- 1 tbsp extra virgin olive oil
- 1 onion diced
- 3 cloves of garlic minced
- 4 eggs
- 1 cup ricotta whole milk
- 1/2 cup half and half
- 1/2 tsp salt
- 1/2 tsp oregano
- few dashes of pepper
- 1 cup shredded mozzarella separate into two 1/2 cup portions
- sprinkling of paprika
Preheat oven 350.
Sauté the onion, garlic and zucchini. Note: Don't skip thisstep because it cooks out the extra zucchini liquid. Baking it directly in the quiche will make it more watery with less flavor.
Beat the eggs with half 'n half, spices, ricotta cheese and half of the mozzarella cheese.
Use your favorite pie crust recipe.
Add the sauteed veggies.
Pour the egg mixture on top.
Add mozzarella on top.
Top off with some sauteed zucchini slices.
Sprinkle with Paprika
Bake in oven for 45 minutes.
Allow to set and cool for 10 minutes before serving.
Serving: 1gramsCalories: 660kcalCarbohydrates: 42gProtein: 34gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 257mgSodium: 1024mgFiber: 4gSugar: 11g