Tasty Tuesday – Zucchini Cheese Quiche

Welcome to another week of Tasty Tuesday here at The Young'ns!
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Every Monday, I plan on trying a new recipe. If it goes well, that’s what I’ll be posting on Tasty Tuesday. If not, I’ll post a tried and true (i.e. something I don’t have to think about too hard) ;)
I found this recipe on Our Best Bites, and thought it sounded fantastic. I have a spinach quiche recipe that I like, but my hubby does not. After buying cucumbers instead of zucchini and having to borrow some from my stepmom (Thanks, Wendy!), the recipe was really easy and quite delicious.
To see the original post, go here. There are pictures and detailed instructions. She has other great recipes too, so definitely check it out.
{Ingredients}

• 1 single 9" pie crust (Click here for recipe from Our Best Bites) I just used a frozen 8” from the grocery store to save time
• 1 lb zucchini, thinly sliced (about 3 small-medium zucchini)
• 1 Tbs butter
• 1/2 C diced red onion
• 3 cloves garlic, pressed or finely minced
• kosher salt
• black pepper
• 3 eggs
• 1/2 Tbs dijon mustard
• 1 1/2 Tbs fresh chopped oregano (or 1 1/2 tsp dry)
• 1/8 - 1/4 tsp red pepper flakes
• 5 oz gruyere cheese
• 1/4 C grated Parmesan cheese

{Directions}

• Place rolled out pie crust in a 9" pie plate and flute edges.  Place in fridge until ready to use.
• Preheat oven to 350 degrees. In a large skillet on the stove-top, melt butter.  Add onions and garlic and cook for about 1 minute, stirring frequently.  Add sliced zucchini and add a sprinkle of salt (about 1/2 tsp) and a few cracks of black pepper.  Cook, stirring occasionally, for 3-4 minutes until zucchini is softened.  Remove pan from heat and set aside.
• In a separate bowl lightly beat eggs.  Add dijon mustard, oregano, red pepper flakes.  Whisk until combined and then gently stir in Gruyere cheese.
• Add egg and cheese mixture to zucchini mixture and toss until combined.  Place mixture in prepared pie crust and sprinkle Parmesan cheese on top.
• Bake for 40-50 minutes or until center is set and top is lightly golden.  Cool for at least 15 minutes before cutting.  Can be served warm, at room temp, or even cold.

~S