As I’ve shared before I may have a slight addiction to cooking magazines. And recipes that feature fresh healthy ingredients always catch my attention. My most recent Cooking Light magazine offered this Caramelized Onion & Zucchini Quiche recipe that not only fit the ingredients currently in my kitchen but was a perfect get-my-kid-to-come-for-brunch dish (I’m not above bribery and food seems to work quite well with her).
The recipe begins with caramelizing onions….I really thought this process deserved a post of it’s own. Click here —-> caramelized onions for a more in depth explanation. Or follow along below for a condensed version. To make 1 cup of caramelized onions, start with about 6 cups of sliced onions. While this recipe only calls for a 1/2 cup of caramelized onions, I always make extra. Then you can reserve the extra 1/2 cup for another dish or freeze for later.
A couple years ago I discovered a great way to slice onions when caramelizing. We all have our own onion slicing style but this was a cooking moment for me. Cut the top and bottom off the onions and remove skins.
Cut onions in half, then thinking as if you were slicing thin pieces of pie, cut onion in wedges with knife point at the center of the onion. Heat Dutch oven over medium heat, add 2 Tbl. olive oil, 1 Tbl. butter until melted then add sliced onions & 1/4 tsp. salt. Cook about 15 minutes, stirring just a couple times during this period (if they appear to be burning turn down heat slightly). Onions should be softened and starting to brown.
Reduce heat to medium-low and continue cooking until onions are a beautiful deep brown…..you’ll know.
- 1 prepared pie crust
- 4 cups thin sliced zucchini
- 1 Tbl. olive oil
- 3 garlic cloves minced
- ½ tsp. salt
- ½ cup caramelized onions (see recipe link in post)
- 1 cup 1% milk
- 1½ Tbl. flour
- ½ tsp. fresh cracked pepper
- ½ tsp. fresh lemony thyme leaves chopped
- 3 large eggs
- ½ cup Parmesan cheese grated
- Preheat oven to 425 degrees. Bake prepared pie crust for 12 minutes until edges are golden brown, then remove to cool. Reduce heat to 375.
- Heat large non-stick skillet over medium heat, add 1 Tbl. olive oil and sliced zucchini, sprinkle with salt and lemony thyme. Sauté until zucchini is tender, add garlic and sauté for 2 additional minutes. Remove from heat and cool slightly.
- Whisk together eggs. milk, flour, pepper, and cheese. Add ½ cup caramelized onions to pie crust, top with zucchini slices, then pour in milk mixture.
- Bake at 375 for 35 minutes, if crust begins to brown too quickly, cover edges with foil or a pie crust shield.
- Allow to stand 10 minutes before serving.
Once you prebake your prepared pie crust, fill it with caramelized onions and sautéed zucchini, then pour into egg/milk mixture. Bake for 35 minutes. If the crust begins to brown too much, cover edges with foil or a pie crust shield (a gift from my mom the gadget guru).
Let your quiche stand for 10 minutes before slicing. This recipe was a perfect brunch dish. And this lightened up version is only 314 calories per slice without sacrificing one ounce of flavor!! Yum…
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