Zucchini, Mushroom + Gruyère Quiche

I love quiches.  I love them for many reasons.  One is the fact that I can always switch up the veggies, cheese and herbs/spices every time.  Another reason is that it's easy.  Plus, you can make quiches even easier with the use of a pre-made pie crust.  I know, I know, pie crusts are easy to make BUT time is of the essence when you've got two little people clamoring for your attention.  It's also great to have for breakfast or dinner.  Right now, I have some huge zucchinis that keep coming from my garden, so this is just the recipe I need to help me utilize them in a delicious meal.  

The Ingredients:

3 Cups Zucchini, thinly sliced (love using my mandoline for this)

1 Cup Yellow Onion, diced

1 Cup White Mushrooms, chopped

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Fresh Ground Pepper

1/2 Teaspoon Garlic, crushed or minced

1 Tablespoon Salted Butter

1 Tablespoon Olive Oil

4 Large Eggs

1/4 Cup Whole Milk

1/2 Cup Heavy Whipping Cream

1/3 Cup Ricotta Cheese

2 Cups Gruyère Cheese, shredded

1 Teaspoon Dijon Mustard

1/2 Cup Parsley, chopped

1/2 Cup Basil, chopped 

The Steps:

1) Begin to saute the onions in the butter and olive oil about 4-5 minutes over medium high heat.  Then add in the zucchini, mushrooms, garlic, salt and pepper.  Continue cooking over medium for another 3-4 minutes. Take off heat and allow to cool slightly.

2) While the veggies cook for a few minutes, roll out the crust into an oven safe 9-inch dish and set aside. Then in a medium mixing bowl, add in the eggs, milk, cream, ricotta, Dijon, parsley and basil and mix well.  Then add in 1 cup of cheese and mix.

3) Add the veggies into the pie crust, then pour the egg mixture on top.  And finish off by adding the rest of the cheese on top. Bake in the oven at 375 degrees for 35-40 minutes or until the eggs have set.  There should be an overall nice golden brown color on the crust, as well as, the eggs. Allow the quiche to set and cool slightly on the counter for about 15 minutes or so before serving.