Name: Mediterranean Quiche
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 tbsp unsalted butter; 1 cup sliced yellow onions; 1 medium zucchini, chopped; ¼ lb mushrooms, wiped clean and sliced; 1 tsp minced garlic; 4 oz oil-packed sun-dried tomatoes, drained and chopped; 3 tbsp chopped fresh basil; 2 tsp chopped fresh thyme; ½ tsp salt; ¼ tsp freshly ground pepper; 3 large eggs; 1 ¼ cups half-and-half; ¼ cup grated Gruyere; ½ tsp crushed red pepper; 3 oz goat cheese, crumbled; Pie crust of your choice

CategoryEntreesDifficultyIntermediate

Yields6 Servings

Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

2 tbsp unsalted butter

1 cup sliced yellow onions

1 medium zucchini, chopped

¼ lb mushrooms, wiped clean and sliced

1 tsp minced garlic

4 oz oil-packed sun-dried tomatoes, drained and chopped

3 tbsp chopped fresh basil

2 tsp chopped fresh thyme

½ tsp salt

¼ tsp freshly ground pepper

3 large eggs

1 ¼ cups half-and-half

¼ cup grated Gruyere

½ tsp crushed red pepper

3 oz goat cheese, crumbled

Pie crust of your choice

Preheat the oven to 375 degrees F.

In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.

Add the garlic and cook for 1 minute.

And the tomatoes, basil and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.

In a bowl, beat the eggs and half- and-half together. And the salt, pepper, grated Gruyere, and crushed red pepper.

Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble goat cheese on top. Bake for 25 to 30 minutes until set. (High altitude 40 -45 minutes)

Remove from oven and let cool for 30 minutes before serving.

Recipe courtesy of Emeril Lagasse

Ingredients