Step By Step Tutorial:
Have extra Zucchini from your garden? Craving the fluffy texture of an egg baked dish? You don’t need a special occasion to whip up this quick and easy recipe. Quiche is great for breakfasts or even a freezer meal. Make ahead and enjoy later or serve immediately when it’s hot and fresh.
- 1 9” pie crust
- 3 Tbsp butter
- One small Zucchini thinly sliced
- 4 large eggs
- 2 tsp parsley
- ½ tsp garlic powder
- ½ tsp dried basil
- TT pepper
- 1 cup shredded cheddar cheese
- 2 Tbsp mustard
Step 1 – Pre heat oven to 400 degrees
Step 2 – Shred cheddar cheese if needed.
Step 3 – Put 3 Tbsp of butter on a frying pan and turn to medium-high heat.
Step 4 – While butter is heating, slice Zucchini into thin slices and place in frying pan once butter is starting to bubble. Stir and fry for two minutes.
Step 5 – Combine egg, spinach, and seasonings into a bowl. Whisk until eggs are well combined and starting to fluff. Stir in cheese and Zucchini.
Step 6 – Line pie shell with mustard and add the egg mixture.
Step 7 – Bake until cooked all the way through, about 35 – 40 minutes.
|Pastured Eggs||Pasture Butter||Stone-Ground Mustard|
Recipe brought to you by Chef Katie Hitzfield
Katie is the newest bride at the Seven Sons Farm and we’re delighted to welcome her into the family and excited about the talents she brings to our team. When visiting our on-farm store on Saturday mornings you will most likely be greeted by Katie’s friendly smile and perky voice!