To add tang to this cheesy zucchini quiche, we spread the crust with mustard like we're building a sandwich. It's a quiche secret that you'll be using for years to come!
Instructions
1
Roll out the crust
2
Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a rough circle about 1/8 inch thick. Transfer it to a 9-inch pie plate, trim the edge to the rim of the plate, and flute or crimp with a fork. Refrigerate the crust while you prepare the filling. Editor's Tip: To easily transfer the pie dough, roll it up around the rolling pin, set the free edge on one side of the pie plate, and unroll it from the pin across to the other side. Then press it into the bottom of the plate, and trim the edge. If you want to get fancy, here's how to make decorative pie crusts.
3
Precook the vegetables
4
In a large skillet, heat the butter over medium heat. Add the zucchini and onion. Cook, stirring often, until tender. Drain the vegetables, and let them cool slightly.
5
Prepare the filling
6
Whisk the eggs briefly, and whisk in the parsley, salt, garlic powder, basil, oregano and pepper until blended. Stir in the cheese and the zucchini mixture.
7
Fill the crust
8
Remove the pastry shell from the refrigerator, and spread the mustard over the base. Add the filling, distributing it evenly to the edges.
9
Bake the quiche on a lower oven rack for 35 to 40 minutes, until a knife inserted in the center comes out clean and the crust is golden brown. If needed, cover the edge loosely with foil during last 15 minutes of baking to prevent overbrowning. Let the quiche stand for 10 minutes before slicing. Editor's Tip: Make a pie crust shield to keep the edges of the quiche from getting too brown. Once out of the oven, letting the quiche stand before slicing is super important. You want the filling to set properly, ensuring a clean slice.
