Author: Laura Kirkley
2 medium, zucchini
3 tablespoons, il Fustino Tuscan Blend EVOO
1 medium, onion – diced
1/2 teaspoon, thyme leaves – chopped
clove, garlic – minced
4 medium, eggs – beaten
2 cups, milk
1 tablespoon, all-purpose flour
1 1/2 cups, ricotta cheese
zest of 1/2 lemon
2 tablespoons, basil – chopped
3 tablespoons, parmesan cheese – grated
1 pint, grape or cherry tomatoes
1 tablespoon, il Fustino Tuscan Blend EVOO
salt and pepper
- Preheat oven to 350 degrees.
- Slice zucchini lengthwise into thin strips.
- Heat 3 tablespoons olive oil on medium-high heat. Add onions, thyme, and a pinch of pepper and salt. Saute until onions are translucent and slightly brown. Add garlic and saute for 30 seconds. Remove from heat and allow to cool.
- Mix together eggs, milk, 1 teaspoon salt, and flour. Add cooled onions. Mix and set aside.
- Mix together ricotta, basil, salt, parmesan, and lemon zest.
- Coat 9 inch round baking dish with olive oil. Add egg mixture. Drop spoonfuls of cheese mixture into the egg mixture. Now weave zucchini slices through the mixture in a swirling pattern. Sprinkle top with basil and parmesan.
- Bake for 30 to 40 minutes until eggs are set. Remove from oven and allow to cool, at least 10 minutes.
- Ten minutes before quiche in done, in an oven proof pan, toss tomatoes with olive oil and salt. Once quiche is removed from oven and is resting. Place tomatoes in oven and bake for 10 to 15 minutes.
- Serve a slice of quiche with roasted tomatoes, a fresh micro-greens salad, and a crusty bread.