Garden Vegetable Quiche


From Chris Campbell, Chateau Chantal

1 Pillsbury pie crust, room temperature
6 ounces smoked provolone
1 small zucchini, sliced
1 small summer squash, sliced
2 green onions, chopped
1/4 cup roasted red peppers, cut into small pieces
1/4 cup fresh basil, finely chopped
salt and pepper
4 large eggs
1 cup whole milk or half-and-half
1 medium tomato, cut into thin slices

Heat oven to 350 degrees. Unroll pie crust into a 9″ glass pie pan. Fold over top edge and crimp.

Coat a non-stick skillet with olive oil. Sauté zucchini, summer squash, green onions and red pepper until just tender. Season with basil, salt and pepper. Drain off any liquid. Add vegetables to crust. Sprinkle with cheese. Whisk together eggs and milk. Pour over vegetables.

Arrange tomato slices on top and sprinkle with parsley. Bake at 375 degrees for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

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