Put away your rolling pins, people. This quiche is a breeze — something that we are really in need of here in Birmingham where temperatures have been just shy of 100 for days now. You’ll still have to turn your oven on to make this quiche, but it works well with cool salads and crisp white wine so the heat stays to a minimum. And if any of you novice quiche-makers out there are worried that this sounds too hard, stop it. I’d never made a quiche before this one and it couldn’t be easier. It’s not called the “lazy girl” quiche for nothin’.
The Lazy Girl Quiche
2 cups squash
2 cups zucchini
1 1/2 cups of cheese, grated (mozzarella, Swiss, or provolone)
1 small onion
1 cup milk
2 cloves garlic
1 prepared pie crust
A few basil leaves, chiffonade
Splash of olive oil
Salt and pepper
Preheat oven to 350. Get the pie crust ready to be filled with deliciousness. Sprinkle 1 cup of the cheese in an even layer covering the bottom of the crust. Set aside. Slice your squash and zucchini into thin discs. Dice the onion. Mince the garlic. Add a splash of olive oil to a skillet and sautee veggies and garlic until all are soft and the onions are translucent. Add skillet ingredients to the pie crust. In a separate bowl, whisk together milk and eggs. Pour over veggies in pie crust. Top with remaining cheese, basil, and salt and pepper to taste. Place in oven and bake for 40-45 minutes or until cheese on top is golden brown.
Get the printable recipe card here.
PS If the carnivore instead of you just can’t be satisfied with a dish like this, I hear it’s pretty fantastic if you crumble up a few slices of bacon and add it in with the eggs. Just sayin’.