Zucchini and Tomato Quiche in a Potato Crust

Sometimes you just don’t feel like making a traditional crust. This was one of those times. I had a homegrown zucchini, some cherry tomatoes, cheese, eggs, and 2 potatoes. Quiche for supper! This is a different filling recipe than my usual one; it is more eggs, half and half instead of milk and no cottage cheese; cubed mozzarella cheese. It was a delicious change of pace especially with the julienned fresh basil leaves sprinkled all over the top. You could use other veggies; I went with what I had. The garden’s bounty and it didn’t fail me.

Just baked, still pretty hot.

Angie’s Zucchini and Tomato Quiche

Ingredients

2 large russet potatoes, washed well and sliced very thin: about 1/8 inch thick.

cooking spray

5 large eggs

1/3 cup half and half

about 4-5 ounces cubed mozzarellla cheese

about 1/3 cup sliced onion; I used one small onion

2 Tsp EVOL

approximately 1 to 1-1/2 cups sliced zucchini

1/4 tsp garlic powder

1/2 cup or so cherry tomatoes, halved

6-7 large basil leaves Jullianned

Directions:

Heat oven to 375 degrees. Spray a 8.5-9 inch metal pie pan with olive oil cooking spray. Line it with potato slues on the bottom and half way up the sides. Spray again all over with the olive oil cooking spray. Bake 20 min; don’t let it get really brown. Turn oven down to 350 after removing pie shell.

Mix eggs and half and half in blender; 10 seconds or so.

Sautee the onion rings in some EVOL; maybe 2 tsp of it. Add squash after 2-3 minutes. Cook until softening; maybe 5 minutes. Sprinkle with garlic powder. Pour into warm potato crust. Sprinkle with tomato halves and cheese cubes. Pour egg mixture gently over it Sprinkle with basil leaves.

Bake in 350 degree oven 30-35 minutes; if it looks like it is browning too much turn heat back to 335 degrees.

Cool to lukewarm before cutting. Enjoy!