This weekend I unearthed some store-bought pie crusts from the bottom of my freezer. I have no idea how long they have been there, though I’m sure their age would be counted in Thanksgivings. That’s the only time I ever buy this type of crust.
The crisper-drawer gods must have come together, because I also had two perfect zucchini and half a bag of shredded mozzarella in my refrigerator begging to be turned into a Zucchini Quiche that’s perfect for brunch or breakfast meal prep for the week ahead.
While my mom is no longer here to enjoy such delights, I’m certain this is the type of dish I could have served with a little side salad to really impress her on Mother’s Day morning. If you’ve been following me for long, you know my mom played a huge role in my life in the kitchen.
In fact, Mother’s Day can be a difficult time for me every year, as it’s an in-your-face reminder I no longer have my mom here to send a card or buy flowers or bake this lovely quiche. Her love still very much surrounds me in the kitchen, where she inspired me and facilitated my creativity to come out.
If you still have your mom here on earth, this is your reminder (whether you’re reading this on Mother’s Day or any day of the year) to at least send her a text and let her know you’re thinking of her. Include a picture of this quiche, because she’s sure to be impressed.
Ingredients
- 1 frozen pie crust
- 2 zucchini, thinly sliced
- 1 medium onion, very thinly sliced
- 2 tablespoons butter
- 2 eggs
- 1 ½ cups shredded mozzarella cheese
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon sea salt
- Pinch of black pepper
Instructions
Preheat oven to 400 degrees F. Unwrap frozen pie crust and place on the counter to thaw while you prepare the filling.
Melt butter in a large skillet over medium-high heat. Add sliced onion and zucchini, cooking for about 5 to 7 minutes, just to soften the vegetables and cook through. Remove from heat.
In a large bowl, whisk two eggs until bubbly. Add in dried herbs, salt and pepper. Stir in veggies and shredded cheese.
Spread the filling evenly into the pie crust, place on a baking sheet and bake for 30 minutes, or until set. The top should be just browned.
Note: After 30 minutes, you can tent the entire quiche if center isn’t set to keep crust from burning.
