Zucchini and Caramelized Onion Quiche
From Cooking Light
Omg, I have been promising this recipe to people for like 3 weeks, and all I can say is huge apology for the delay! I sincerely hope that the bushel of zucchini everyone is “complaining” they can’t get rid of (braggarts!) is still sitting in the fridge, because this is the recipe you’ve all been waiting for. Not surprisingly my mom had the same idea as me and jumped on this one when she saw it in Cooking Light last month (as a suburban girl, she’s probably one of those
jerks lucky people that has a zucchini surplus). As per usual we were describing a week’s worth of dinners to each other over the phone when we realized we had made this just a day apart! She sent me an iPhone pic of hers and I am embarrassed to admit I like it better than my DSLR version above! Go figure.
This quiche is super fun for dinner, but it reheats great for lunch the next day too. And as promised last week, it uses the caramelized onions I posted Friday. If you want to make a big batch of onions you can use last week’s recipe, which makes 2 cups. But if for some reason you don’t want to put the world’s most delicious onions on everything from pizza to eggs to sandwiches to burgers to sausage over the course of the next week, I’ve provided a scaled down recipe below that only makes the 1/2 cup you’ll need for the quiche.
1/2 Cup Caramelized Onions
- 1 Tbsp olive oil
- 1 tsp butter
- 4 cups yellow onion, sliced
- big pinch of salt
- 1 refrigerated pie dough sheet (or your own if you’re awesome like that)
- 1 Tbsp olive oil
- 4 cups zucchini, thinly sliced (1/8-inch thick)
- 3 cloves garlic, minced
- 3/4 tsp salt, divided
- 1 cup milk
- 1 1/2 Tbsp flour
- 1/2 tsp pepper
- 3 eggs
- 2 oz Parmesan cheese (about 1/2 cup)
- Heat a Dutch oven over medium heat. Add 1 tablespoon oil and butter. Swirl until butter melts.
- Add onion and a pinch of salt. Cook 15 minutes, stirring occasionally, until onion starts to soften.
- Reduce heat to medium-low. Cook 50 minutes, stirring occasionally, until onions are very tender.
- Cook 10 more minutes, stirring frequently, until onions are brown and caramelized. Set onions aside. (You can do this up to a week in advance and store the onions in the fridge).
- Preheat oven to 425 degrees.
- Fit dough into a 10-inch deep dish pie plate. Line dough with foil. Arrange pie weights or dried beans on top of the foil to stop crust from bubbling up during baking.
- Bake 12 minutes or until edges are golden.
- Remove foil with pie weights. Bake an additional 2 minutes. Cool on a wire rack.
- Reduce oven temperature to 375 degrees.
- Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil and swirl. Add zucchini and garlic. Sprinkle with 1/4 teaspoon of salt and saute 5 minutes. Cool until the zucchini can be handled.
- Finely chop the onions and spread them across the bottom of the crust.
- Top onions with zucchini mixture.
- Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture.
- Bake 37-40 minutes or until set. Let quiche stand 10 minutes before serving.