Ingredients
- 1 1/2 pounds zucchini grated
- 1 1/4 teaspoons salt divided
- 1 medium onion chopped fine
- 1/2 pound sharp cheddar cheese grated
- 1/4 pound Swiss cheese grated
- 4 eggs beaten
- 1/2 cup half-and-half
- 1 tablespoon flour
- Black pepper to taste
- 1 ready-made frozen pie crust thawed and parbaked
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with paper towels, and spread the grated zucchini over the towels thinly. Sprinkle 1 teaspoon of salt evenly over the zucchini, and wait 5-7 minutes, until beads of water are visible on the shreds. Press more paper towels on top of the zucchini, then strain in a fine mesh strainer, using a spoon to press as much water out as possible.
- In a nonstick skillet over medium heat, sauté the chopped onion until golden and translucent.
- In a large mixing bowl, combine the grated zucchini, sautéed onion, sharp cheddar cheese, and Swiss cheese.
- To the zucchini and cheese mixture, add the beaten eggs, half-and-half, flour, salt, and black pepper. Stir well to combine all ingredients.
- Pour the quiche mixture into the pabaked pie crust.
- Bake in the preheated oven for 30-35 minutes, or until the center of the quiche is set and the top is lightly browned.
- Remove the quiche from the oven and let it cool slightly before slicing. Serve warm with a fresh salad for a complete meal.