One thing that inevitably seems to happen for us veggie lovers in the summer is that we always end up with an excess of zucchini. It's not the worst problem to have, but sautéing and grilling the versatile squash can feel a little old once August rolls around. One way we like to make the most of our zucchini is by putting it in a fluffy, cheesy quiche. Check out our recipe below!
This recipe was originally adapted from Martha Stewart, but skips out on the bacon and hand-prepped crust. If you'd like to add back the bacon or make the crust yourself, check out her recipe here.
- 1 pre-made pie crust
- 1 medium zucchini, thinly sliced or ribboned
- 9 large eggs
- 1 cup sour cream
- 1/2 cup milk
- Sneaky Greens Himalayan Pink Salt
- Sneaky Greens Organic Black Pepper
- 2 tablespoons fresh thyme, finely chopped
- 1/2 cup gruyere or parmesan cheese
- Bake pre-made pie crust for about five minutes according to the package's suggested temperature.
- Whip the eggs in a stand-up mixer or by hand until they're well blended and just a little bubbly.
- In a small bowl, whisk the sour cream and milk until smooth. Add the sour cream and milk mixture to the eggs and whip again until the mixture is well blended.
- Add two teaspoons of Sneaky Greens Himalayan Pink Salt, two teaspoons of Sneaky Greens Organic Black Pepper, and 1 1/2 tablespoons of your finely chopped fresh thyme (if you've got it!). Mix again.
- Sift the egg mixture through a sieve into a bowl.
- Your pie crust should be cool by now. Lay the zucchini ribbons or slices in the bottom of the crust and sprinkle your choice of cheese on top. The pie crust should be about 2/3 full of filling.
- Pour the egg mixture on top. You might not use it all, so be sure not to overfill it!
- Add a few zucchini slices right on top in whatever fashion you like. Sprinkle the remaining fresh thyme on top, as well as a little bit more cheese.
- Bake at 350 degrees for 20 minutes. Then, reduce the heat to 325 and bake for 20 to 30 more minutes, until the pie is firm and doesn't jiggle.