Yield: 6 servings
|1 \N||Basic Easy Crust; see * Note|
|2 tablespoons||Olive oil|
|2 \N||Garlic cloves; peeled and crushed|
|1 medium||Yellow onion; peeled and diced|
|1 tablespoon||Chopped fresh basil|
|1 tablespoon||Chopped fresh parsley|
|2 teaspoons||Chopped fresh rosemary|
|¼ cup||Sour cream|
|⅓ cup||Heavy cream|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|3 mediums||Green zucchini; thinly sliced|
* Note: See the "Basic Easy Crust" recipe which is included in this collection.
Prepare the "Basic Easy Crust." Roll out three quarters of the dough to ⅛-inch thickness, then wrap the remaining quarter of the dough for another use. Place the dough in a deep 9-inch pie dish and trim it so there is ½-inch of excess around the edge. Poke the bottom of the dough all over with a fork. Form an attractive edge around the dish by pinching the overhanging dough between your fingers. Bake in a preheated 375 degree oven for 10 minutes. Remove and allow to cool. Heat a large frying pan and add the oil, garlic and onion. Saute until the onion is clear. Add the herbs and cook a couple of minutes more. Allow to cool. Beat the eggs in a mixing bowl. Beat in the sour cream, heavy cream and salt and pepper to taste.
Place some of the egg mixture in the bottom of the prebaked pie shell. Add a layer of the onion mixture and a layer of sliced zucchini. Continue layering, finishing with the egg mixture. Bake at 400 degrees for 30 minutes, then reduce the heat to 350 degrees for 15 to 20 minutes until quiche is set. Remove and allow to cool a bit before cutting. This recipe serves 6.
Comments: I love quiche and it is really very useful to the contemporary household cook. You can use this dish for entertaining or for a quick meal for your family.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-06-1993 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.