This recipe calls for:
1 tbsp olive oil
2 c. zucchini, sliced thin
1 c. onion, chopped
1 clove garlic, minced
4 oz cheese, grated
1 c. tomato diced
3/4 c. milk
1 tbsp fresh basil, finely chopped (or 1 tsp dried basil)
Salt and pepper to taste
You will need:
Large frying pan
9 inch pie pan, greased
Pre-heat oven to 350 C.
In a large frying pan, being cooking garlic and onions. Once the onions are semi-translucent, add zucchini, and tomato. Cook until soft (approximately 6 minutes).
Transfer zucchini mixture into pie pan. Sprinkle grated cheese to cover mixture.
Mix egg, milk and basil, with salt and pepper to taste.
Pour egg mixture over the cheese (if you wait for the heat of the zucchini mixture to melt it a bit, it won't float to the top).
Place in middle of oven for 35-40 minutes. Poke with toothpick, if it comes away clean it is done!
Once the quiche was finished, it came out kind of runny. I blame the tomatoes... I think next time I would take out the "guts and seeds" (I hope you know what I mean, I don't know how else to explain the liquidy part) or strain it a bit.
Because I used Litehouse Freeze-Dried Basil (not the same as dried basil, with freeze-dried basil you use it as if it were fresh basil), when mixed into the egg mixture it floated on top and made it look really pretty. The flavour really came out, it was quite nice.
I would probably add more cheese in future, I love cheese.
This recipe had tiny room for improvement. The tomatoes made it a bit too runny. I read that you could also sear tomatoes after slicing them to keep the moisture in. Aside from the runny appearance, it still tasted positively amazing, and that's all that really counts, right?
-The Littlest Chef