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Zucchini and Caramelized Onion Quiche Recipe

   
 

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     Zucchini and Caramelized Onion Quiche

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   20 min
Ingredients
1/2 (14oz) pkg refrigerated pie dough
1 Tbsp oil
4 cups sliced zucchini (1/8 inch thick)
3 garlic cloves, minced
3/4 tsp kosher salt, divided
1/2 cup finely chopped caramelized onion
1 cup 1% low-fat milk
1 1/2 Tbsp flour
1/2 tsp pepper
 
3 large eggs
2 oz Parmigiano-Reggiano cheese, grated (about 1/2 cup)
Instructions
Preheat oven to 425. Roll dough into a 12 inch circle. Fit dough into a 10 inch deep-dish pie plate. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425 for 12 min. or until edges are golden. Remove weights and foil, bake an additional 2 min. Cool on rack
Reduce oven temperature to 375. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl. Add zucchini and garlic; sprinkle with 1/4 tsp salt. Salute 5 minutes or until crisp tender. Cool slightly.
Arrange caramelized onions over bottom of crust; top with zucchini mixture. Combine remaining 1/2 tsp salt, milk, flour, pepper, eggs and cheese in a medium bowl, stirring well with a whisk. Pour milk mixture over zucchini mixture. Bake at 375 for 35 minutes or until set.
Let stand 10 minutes before serving


Originally Submitted 12/15/2014





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