Zucchini & Summer Squash Ribbon Quiche

A stunning yet simple quiche made with zucchini and summer squash ribbons.

By eatingwell.com

Original recipe source

Cook time: 85 minutes

Servings: 6

Ingredients

• 1 piece pie crust
• 1 sheet parchment paper
• 1 cup pie weights
• 1 medium zucchini
• 1 medium summer squash
• 4 large eggs
• 1 cup milk
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 1 cup cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch pie pan. Trim the edges and crimp as desired.
3. Place the pie pan with the crust in the freezer for 15 minutes.
4. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the crust is lightly golden.
5. While the crust bakes, use a vegetable peeler to slice the zucchini and summer squash into thin ribbons.
6. In a large bowl, whisk together the eggs, milk, salt, and pepper.
7. Arrange the zucchini and summer squash ribbons in the baked crust. Pour the egg mixture over the vegetables.
8. Sprinkle the cheese evenly over the top of the quiche.
9. Bake the quiche in the preheated oven for 40 to 45 minutes, or until the center is set and the top is golden brown.
10. Let the quiche cool for at least 10 minutes before slicing and serving.