I was recently invited to a brunch, which has apparently never happened to me before because I had no idea what to bring. I must admit that I was also stymied by the fact that the hostess was going to provide the carbs, and whatever I brought was going to have to survive being made the night before. Quiche is the obvious answer, but for some reason it took me forever to find a good recipe. In desperation, I finally flipped through a couple of Pampered Chef cookbooks that I haven’t looked at in ages (and in fact recently considered getting rid of –they use a lot of packaged foods). I finally found this recipe, which saved the day (and was pretty darn good). Since more than one person commented that they’d never had a quiche with zucchini, I thought I’d share the recipe.
The recipe–Savory Vegetable Mini Quiches–makes 12 mini quiche, which I thought would be super fun and great for a brunch in what I had been told was a small house (this translates into at least a couple of people sitting on the floor to eat, and I figured something more finger-food-like would work well). Alas, I neglected to note until it was too late that you need a mini muffin tin (not just a regular muffin tin) for these. As I do not have a mini muffin tin, I made the (lifesaving) 9” round variation provided in the book. This is what I’ve transcribed below.1 package (15 ounces) refrigerated ready-to-bake pie crusts
1 cup milk
2 cups chopped zucchini
[I omitted 1 cup chopped fresh mushrooms]
1 cup shredded cheddar cheese (I used Mexican blend)
[I omitted ¼ cup cooked, crumbled bacon]
1/2 cup sliced green onions
2 garlic cloves, chopped or pressed
Double-dash of ground black pepper
(Before we get started, I should note that because I omitted the mushrooms, I went over on the zucchini, but not by much. I also used something closer to ½ cup of cheese and ¼ cup of green onions because that’s all I had on hand. Worked out just beautifully; in fact I think that if you followed this as written you might have problems with your quiche overflowing. And obviously, you can make your own pie crust but I have never made it before, and given that I was making this Friday after work, I didn’t feel particularly motivated.)
Preheat oven to 375 degrees. Place one pie crust into a 9” pie plate according to package directions. Spend too much time trying to figure out how to crimp the edge prettily.
In a large bowl, whisk together eggs and milk. Stir in zucchini, cheese, onions, garlic and pepper (and mushrooms and bacon). Pour filling into crust.
Bake 35-40 minutes or until knife inserted into center comes out clean.