Zucchini and Caramelized Onion Quiche

Ingredients

• Pie Crust, refrigerated dough

  Pillsbury

  7 ¹⁄₁₆ oz or 200g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, cooked, boiled, drained, with salt

  4 cup slices or 720g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  ¾ tsp or 5g

• Onions

  Raw

  ½ cup, chopped or 80g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Wheat flour

  Whole-grain

  1 ½ tbsp or 11g

• Pepper

  Spices, black

  ½ tsp or 1g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Parmesan cheese

  Grated

  2 oz or 57g

Directions

1. Preheat oven to 425.
2. Roll dough into a 12-inch circle. Fit dough into a 10-inch deep-dish pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425 for 12 minutes or until edges are golden. Remove weights and foil; bake an additional 2 minutes. Cool on a wire rack.
3. Reduce oven temperature to 375.
4. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl. Add zucchini and garlic; sprinkle with 1/4 teaspoon salt. Saute 5 minutes or until crisp-tender. Cool slightly.
5. Arrange Basic Caramelized Onions over bottom of crust; top with zucchini mixture. Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs, and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture. Bake at 375 for 35 minutes or until set. Let stand 10 minutes before serving.
6. (source: https://www.myrecipes.com/recipe/zucchini-onion-quiche)

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