I know I’m writing a lot about cooking right now, but it’s all I have in my life at the moment, other than work and running.
Bear with me.
I made a great quiche last week for dinner – it was a recipe from Cooking Light. If you don’t subscribe to Cooking Light, you should. Scratch that: You MUST. I’ve never had a Recipe Disaster with anything I’ve tried from the magazine.
And this quiche was so amazing that as we were eating dinner, The Boy looked at me and said:
So there you have it. You must try this recipe.
- 1 pie crust (I used my easy from scratch recipe)
- 1 T olive oil
- 4 c (1/8″-thick) slices zucchini
- 1 T minced garlic
- 3/4 t salt divided
- 1/2 c caramelized onions, roughly chopped
- 1 c low-fat milk
- 1.5 T flour
- 1/2 t freshly ground black pepper
- 3 large eggs
- 1/4 c cooked bacon, roughly chopped
- 2 ounces Parmigiano-Reggiano cheese, grated
Preheat oven to 425F. Roll pie dough into a 12-inch circle and fit into a 10-inch deep-dish pie plate. Fold edges under and flute. Line dough with foil. Arrange pie weights or dried beans on foil. Bake at 425F for 12 minutes or until edges are golden. Remove weights and foil, bake an additional 2 minutes. Cool on a wire rack.
Reduce oven temperature to 375F. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl. Add zucchini and garlic; sprinkle with 1/4 t salt. Saute 5 minutes or until crisp-tender. Cool slightly. Arrange caramelized onions over bottom of crust.
Top with zucchini mixture.
Top with chopped bacon. Combine remaining 1/2 t salt, milk, flour, pepper, eggs, and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture.
Bake at 375F for 35 minutes or until set. Let stand 10 minutes before serving.