Local Dish Recipe - Squash and Zucchini Quiche

Recipe by: Lisa Prince

Squash and zucchini quiche

Serve this dish with a simple side salad and you have a delicious North Carolina Vegetable packed meal.

Servings: 6
Cook Time: Prep time: 60 minutes; Cook time: 60 minutes; Total time: 2 hours
Meal Type: Entree
NC Ingredients: Squash, zucchini, onion, mushrooms, eggs

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Ingredients

1 1/2

cup squash, sliced thin

1 1/2

cup zucchini, sliced thin

cup chopped onions

1/2

cup mushrooms, sliced

tbsp butter, divided

6 eggs

1/2

cup whipping cream

1/2

cup milk

1/2

tsp salt

1/4

tsp pepper

tbsp Italian seasoning

tsp Dijon mustard

cup Mozzarella cheese, shredded

cup Colby-Monterey Jack cheese, shredded

deep-dish piecrust (9-inch)

Directions

Step 1

In a large skillet, add the onions and 1 Tbsp. butter. Cook on low for 30 minutes, stirring frequently. Add the remaining butter, squash, zucchini and mushrooms. Turn the heat to medium and cook for 15 minutes.

Step 2

While the vegetables are cooking; beat eggs, cream, milk, salt, pepper, Italian seasoning and Dijon mustard.

Step 3

Prick bottom and sides of pie crust with a fork. Sprinkle vegetable mixture and cheeses evenly in the bottom of pie shell. Carefully pour egg mixture over filling.

Step 4

Bake at 400 degrees until center is almost set but jiggles slightly when dish is shaken and knife inserted near the center comes out clean, 50 to 60 minutes. Let stand 5 minutes. Cut into wedges.

As seen on wral.com's Local Dish

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.

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