The other day Matthew jokingly texted asking if I wanted 200 eggs from Costco. He was joking, but 200 eggs didn’t sound terribly unreasonable to me. If you know me, you’ll know I eat a lot of eggs. I pretty much eat eggs every morning for breakfast. Twenty four eggs is not 200, but it’s enough to make quiche, so I made a lighter quiche to put a bit of spring in your mornings or evenings.
Zucchini Green Onion Cheddar Quiche
- 1 ½ cups spelt flour
- 4 tbs butter cold
- 4 tbs ice water
- 1 tsp salt
- 1 tbs olive oil
- ½ red onion chopped
- 4 zucchini sliced
- ½ cup sliced scallions
- 6 eggs
- 1 cup milk
- 1/2 cup grated cheddar
- salt and pepper
Butter and flour your pie or quiche pan. Preheat oven to 375 F.
Prepare your crust: Cut butter into spelt flour until dough is sticky but still crumbly. Add ice water slowly mixing with your hands. Roll dough into a ball and refrigerate for 1/2 hour.
While dough is cooling. Chop red onion, scallions, and zucchini.
Place onion, salt, and olive oil in a pan and cook over medium heat until onions are soft and translucent. Add zucchini and cook until zucchini is cooked but not overly soft approximately 10 minutes. Add scallions and turn off heat.
On a large flat surface roll out your dough. Place your dough in a glass pie or quiche pan and press until sides are covered.
In a large mixing bowl crack eggs. Add milk and beat with a whisk until smooth. Add salt, fresh pepper, vegetable mixture and Cheddar. Stir until incorporated.
Pour mixture into crust and place in oven for an hour or until top has set. An inserted toothpick should come out clean. Serve for breakfast, lunch, or dinner. Store in fridge for up to a week.