Number of servings : 4 Prep time: 15 minutes Cooking time: 45 minutes Type of meal : | Main Courses
Number of servings : 4
Prep time: 15 minutes
Cooking time: 45 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
180 ml 35% cream 3/4 cup
2 ml salt 1/2 tsp.
1 ml Cayenne pepper 1/4 tsp.
1 ml grated nutmeg 1/4 tsp.
2,5 ml dried basil 1/2 tsp.
1 ml dried oregano 1/4 tsp.
60 ml medium Cheddar cheese, coarsely grated 1/4 cup
45 ml extra-virgin olive oil 3 tbsp.
1 small white onion, finely chopped
1 garlic clove, finely chopped
2 small zucchini, sliced (1 yellow, 1 green)
250 ml spinach, cooked, squeezed dry, and chopped 1 cup
1 23-cm (9-in.) pre-baked pie shell
3 balls Bocconcini cheese, sliced
3 Italian plum tomatoes, peeled, seeded and sliced
4 fresh basil leaves, snipped
125 ml pine nuts, toasted 1/2 cup
Preheat oven to 180°C / 350°F.
Place eggs, cream, salt, Cayenne, nutmeg, dried basil, oregano and Cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
Heat olive oil in a frying pan. Sauté the onions, garlic, zucchini and spinach.
Arrange Bocconcini cheese slices, tomato slices and sautéed vegetables in the bottom of the pie shell.
Pour the egg mixture over the vegetables.
Bake for 30 minutes or until set.
Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
Serve hot with a green salad.
This quiche freezes very well. Double the recipe and freeze the second quiche for another meal.