Quiche · Vegetables / Side Dishes

Mushroom Zucchini Quiche

If you remember my post from Friday, I briefly listed all of the exceptionally creative projects I contemplated doing this past weekend.

So……..let’s step into our little time machine….. and see exactly how much I actually accomplished…..

1. Went jet skiing on Saturday.

2. Laid by the pool on Sunday.

Yep – totally and completely productive. 


Mushroom Zucchini Quiche – adapted from Martha Stewart

  • 1 pie crust, fitted into a 9” pie pan and chilled
  • 2 tbs. olive oil
  • 4 green onions, chopped
  • 1 pound white button mushrooms, sliced
  • 2 zucchini, shredded
  • Freshly ground pepper
  • ½ tsp thyme
  • 1 cup ricotta cheese
  • ¼ cup milk
  • 2 large eggs
  • 1 large egg yolk

Heat oil in a large nonstick skillet over high heat. Add onions, and cook, stirring, for about 1 minute. Add mushrooms and zucchini and season with pepper and thyme. Cook, stirring frequently, until mushrooms release their liquid, and then the liquid evaporates and mushrooms are dark golden brown, 8 to 10 minutes.

Sprinkle half of the mozzarella cheese evenly over the bottom of the crust. Sprinkle with the mushroom filling, then top with remaining cheese. In a medium bowl, whisk together ricotta, milk, eggs, and egg yolk, and then pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.


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