Christmas Quiche

This quiche, that I have named Christmas Quiche came about as a result of an online shopping error. I know that I am not the first person to confuse individual quantities with package quantities when grocery shopping online. That’s how I ended up with three packages of zucchini rather than simply three individual zucchini. These past weeks I have eaten more zucchini than I have eaten in a lifetime. In an effort to not waste, but successfully get rid of the last one that remained in a tasty way, this quiche was born.

I decided to call it Christmas Quiche because of the lovely red and green coloring of the vegetables. It would also make an excellent addition to either Christmas dinner or brunch because it is delicious enough for everyone to enjoy, a painless way to get in a serving of vegetables or two, and is vegetarian so as to please those in your crowd who don’t care to eat meat. Your guests are going to love you for this one.

Christmas Quiche

 1 (9 inch) unbaked deep-dish pie crust

1 T. olive oil

1 3-oz. pkg. Melissa's shallots, sliced

4 large cremini mushrooms, sliced

1 medium organic zucchini, cubed

1 c. shredded Gruyere cheese

¼ c. chopped parsley

½ c. chopped Melissa’s Roasted Red Bell Peppers

3 large eggs, beaten

½ c. whole milk

½ t. Italian seasoning

½ t. salt

¼ t. freshly ground black pepper

½ c. shredded sharp cheddar cheese

 Preheat the oven to 400°F.

 Bake pie crust for 10 minutes; set aside to cool slightly.

 Reduce oven heat to 350°F.

 Heat olive oil in a 10” sauté pan over medium/high heat. Cook and stir mushrooms, zucchini, and shallots until soft and slightly seared, 6-8 minutes; set aside.

 Whisk eggs, milk, Italian seasoning, salt, and pepper together in a medium bowl.

 Spread Gruyère cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the parsley and red peppers. Pour egg mixture over all. Sprinkle remaining cheddar cheese over the top.

 Bake for 40 to 45 minutes until center tests done. Cool 10 minutes before serving.

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