Lunch: Mushroom and Zucchini Make-Ahead Quiche

Meaty, earthy mushrooms and fresh green zucchini are a heavenly matchup in this simple but totally satisfying quiche.

Ingredients

1 1/4 c. all-purpose flour
1/2 tsp. sugar
1/2 tsp. salt
6 tbsp. cold vegetable shortening
3 tbsp. water
4 large eggs
1 1/4 c. whole milk
1/2 tsp. salt
2 tsp. olive oil
8 oz. sliced mushrooms
2 clove garlic
1 1/4 c. grated zucchini and/or yellow squash
1/3 c. crumbled feta cheese
1/4 tsp. Black pepper

Instructions

Make the crust: Preheat oven to 375 degrees F. In food processor, pulse flour, and 1/2 teaspoon each sugar and salt until combined. Add vegetable shortening; pulse until coarse crumbs form. Sprinkle in 3 to 5 tablespoons water, pulsing between additions until dough is just moist. Pat into disk. Cover with plastic wrap; freeze 30 minutes or refrigerate up to 2 days.
On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Transfer to 9-inch pie plate. Trim off excess dough. Tuck edge of dough under and pinch to create rim. Crimp to decorate edge. Line dough with parchment paper or foil and fill with pie weights or dried beans. Bake 15 minutes. Remove liner and weights. Bake another 10 to 13 minutes, or until edge is golden and bottom is no longer raw. Cool slightly on wire rack.
Make the custard: Whisk together eggs, milk, and 1/2 teaspoon salt.
In 10-inch skillet, heat olive oil on medium-high. Add mushrooms and garlic. Cook 8 to 10 minutes, or until browned, stirring occasionally. Cool slightly. Stir mushrooms, grated zucchini and/or yellow squash, crumbled feta cheese, and black pepper into custard.
Bake in 375 degrees F oven 35 to 45 minutes or until center is just set. Cool 15 minutes. Serve warm or at room temperature.

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