Zucchini Quiche

Ingredients & Tools
Instructions

Ingredients

1 (1/2 14.1-ounce package) refrigerated pie crust
6 eggs
1 cup heavy whipping cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chopped fresh thyme
1/2 cup crumbled goat cheese
1/2 cup thinly sliced (about 1/2 zucchini) zucchini
1/4 cup thinly sliced (about 1/4 squash) yellow squash
1/4 cup sliced roasted red peppers
1 tablespoon minced sweet yellow onion

Tools
Scoop-it Measuring Cups
Scoop-it Measuring Spoons
Rolling Pin
large bowl
Cyclone Whisk
Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch
10 x 16 Chrome-Plated Cooling Rack

Instructions

Click to mark complete

Ingredients:
- 1 refrigerated pie crust (1/2 14.1-ounce package)
- 6 eggs
- 1 cup heavy whipping cream
- 1 tablespoon minced shallot
- 1 teaspoon chopped fresh thyme
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled goat cheese
- 1/2 cup thinly sliced zucchini (about 1/2 zucchini)
- 1/4 cup thinly sliced yellow squash (about 1/4 squash)
- 1/4 cup sliced roasted red peppers
Preheat oven to 400°F.
On lightly floured surface, roll crust to 14 in. x 11 in. rectangle. Press onto bottom and up sides of pan; trim off excess dough. Pierce bottom and sides with fork. Place on cookie pan and bake 5-6 minutes or until crust is lightly browned. Remove to cooling grid and cool slightly. Reduce oven temperature to 375°F.
In large bowl, whisk together eggs, heavy cream, shallot, thyme, salt and pepper; pour into cooled crust. Add goat cheese, zucchini, yellow squash and red pepper. Bake 30-35 minutes or until filling is set in center. Cool quiche in pan on cooling grid 15 minutes. Remove ring and serve warm.

Makes 8-10 servings.