No, seriously though...can Spring just show up already?
Ever since I returned from the Caribbean last week (Can we talk about how amazing Grand Cayman is?), I've realized precisely how tired I am of heavy coats, layered sweaters, and winter boots. I need these seasons to get a move on right now.
Can a quiche hurry things up? Let's investigate. I have zucchini and feta at the ready, along with some eggs and a pie crust. Of course I have the cheese too. Why are you even asking?
A quiche is my go-to food when I'm feeling lazy and still want something light, nutritious and tasty. Sometimes I love to trash it up with many things, but sometime I keep it simple. This time I chose simplicity. I also chose to add a dose of freshly grated zucchinis to help old man winter realize it's time to peace out. The warm weather is coming soon. I can feel it!
Zucchini Feta Quiche
very slightly adapted from Cooks.com
makes 1 quiche
- 1 package store-bought pie crust
- 1 lb grated zucchini, squeezed dry
- 8 ounces crumbled feta cheese
- 3 beaten eggs
- 1 tablespoon dry dill weed
- 1/4 - 1/2 teaspoon red pepper flakes
- 8 ounces shredded mozzarella
Blind bake the pie crust:
1) Preheat oven to 400 degrees F.
2) Use a fork to prick the bottom and sides of the pie crust.
3) Bake for 10 minutes.
4) Remove from the oven and cool for a few minutes. If the pie crust bubbled up slightly, just press it down gently.
Assemble the quiche:
1) Decrease the oven temperature to 350 degrees F.
2) Combine the zucchini, feta, eggs, dill weed, and red pepper flakes in a medium bowl.
3) Pour the mixtures into the pie crust.
4) Sprinkle the quiche with the mozzarella.
5) Bake for 45 minutes, or until the filling is set.