Ingredients
- 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)
Preparation
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
