Serves 8
Grate only the flesh of zucchini and discard the seeds and core. The quiche will keep in the refrigerator for up to 3 days. Bring to room temperature or reheat before serving.
Zucchini Filling:
2 teaspoons extra-virgin olive oil
2 medium zucchini, grated
1 small onion, halved and sliced thin
1 garlic clove, minced
1/4 teaspoon salt
1/4 cup chopped fresh basil
1 1/2 teaspoons all-purpose flour
Custard and Pie Crust
2 large eggs
1 cup evaporated milk
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded monterey jack cheese
1 unbaked 9-inch pie crust
INSTRUCTIONS
1. For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Heat oil in large skillet over medium-low heat until shimmering. Add zucchini, onion, garlic, and salt and cook, covered, until vegetables are tender and have released their liquid, about 6 minutes. Uncover and cook, stirring frequently, until bottom of pan is dry, about 3 minutes. Transfer zucchini mixture to bowl and let cool 5 minutes. Toss with basil and flour until combined.
2. For the custard and crust: Whisk eggs, evaporated milk, nutmeg, salt, and pepper in large bowl. Stir in zucchini mixture and cheese and pour into pie crust. Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes, until center registers 170 degrees. Cool on wire rack for 15 minutes. Serve.
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