Zucchini and Caramelized Onion Quiche – The presence of the zucchini made this seem like more of a lunch/dinner meal rather than breakfast, but I don’t see why it couldn’t be served at any time of day.


  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1 tablespoon olive oil
  • 4 cups (1/8-inch-thick) slices zucchini
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/2 cup finely chopped Basic Caramelized Onions
  • 1 cup 1% low-fat milk
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper/cayenne
  • 3 large eggs
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

1. Caramelize Onions.  Vertically Slice 3 large onions and saute in a pan with 1Tbs of olive oil, 1/2 Tbs of butter and 1/4 teaspoon of salt.

Cook for 1 hour on low heat until the onions are dark brown and caramelized; stirring frequently. I did this the night before to cut down on the preparation time for the quiche.  3 large onions will cook down to amount to about 1/2 cup of caramelized onions.2. Preheat oven to 425°.3. Roll dough into a 12-inch circle. Fit dough into a 10-inch
deep-dish pie plate. Fold edges under; flute (as you can tell from my pictures, I am not a good “fluter” – in fact, I am a terrible “fluter”!). Line dough with foil;
arrange pie weights or dried beans on foil. Bake at 425° for 12 minutes
or until edges are golden. Remove weights and foil; bake an additional 2
minutes. Cool on a wire rack.4. Reduce oven temperature to 375°.5. Heat a large nonstick skillet over medium-high heat. Add oil to
pan; swirl. Add zucchini and garlic; sprinkle with 1/4 teaspoon salt.
Sauté 5 minutes or until crisp-tender. Cool slightly. 6. Arrange Basic Caramelized Onions over bottom of crust; top with
zucchini mixture. Combine remaining 1/2 teaspoon salt, milk, flour,
pepper (black and red), eggs, and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture.  Bake at 375° for 35 minutes or
until set. Let stand 10 minutes before serving.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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