Go Back
Caramelized Onion & Zucchini Quiche

Caramelized Onion & Zucchini Quiche

lightly adapted from Cooking Light Magazine
This recipe was a perfect brunch dish. And this lightened up version is only 314 calories per slice without sacrificing one ounce of flavor!!
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8

Ingredients
  

  • 1 prepared pie crust
  • 4 cups thin sliced zucchini
  • 1 Tbl. olive oil
  • 3 garlic cloves minced
  • 1/2 tsp. salt
  • 1/2 cup caramelized onions see recipe link in post
  • 1 cup 1% milk
  • 1 1/2 Tbl. flour
  • 1/2 tsp. fresh cracked pepper
  • 1/2 tsp. fresh lemony thyme leaves chopped
  • 3 large eggs
  • 1/2 cup Parmesan cheese grated

Instructions
 

  • 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 1/2 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.