2 medium or 4 small soft squash
3 Tbsp olive oil 1 med onion, diced
½ tsp thyme leaves, chopped
1 clove garlic, minced
4 beaten eggs
2 cups milk
1 tablespoon all-purpose flour
1 ½ cups ricotta cheese
zest from ½ a lemon
2 Tbsp chopped fresh basil
3 Tbsp grated parmesan cheese
1 pint grape or cherry tomatoes
1 Tbsp olive oil
salt & pepper to taste
1. Preheat oven to 350 degrees.
2. Slice zucchini lengthwise into thin strips. Your ribbons don’t have to be perfect. You can also use a chef knife, mandoline or
a vegetable peeler.
3. Heat olive oil on medium high heat.
Add diced onion, thyme, a pinch of pepper, and two big pinches of salt.
Cook until onions are translucent, soft, and slightly browned.
Add garlic and sauté briefly.
Take off heat and cool.
4. Mix together eggs, milk, 1 tsp of salt, and flour.
Add cooled onions.
Mix and set aside.
5. Mix together ricotta, basil, salt, pepper, zest and parmesan.
Taste and add more salt, pepper, lemon zest, or parmesan to taste if needed.
6. Drop spoonfuls of ricotta mixture into the egg mixture.
Weave remaining zucchini slices through the egg mixture in swirly patterns.
Tuck some in at different angles so when you slice the quiche, you get some layered throughout.
You might not need all of the zucchini, depending on how big they were.
Sprinkle a little chopped basil and parmesan on top.
Taste and add more salt, pepper, lemon zest, or parmesan to taste.
7. Bake at 350 degrees for 30–40 minutes until egg is set. The quiche shouldn’t be sloshy, just slightly wiggly. Cool quiche for at least 10 minutes.
8. When quiche has about 10 minutes of cooking time left, toss tomatoes with oil and a generous sprinkling of salt.
Bake 10-15 minutes while quiche is baking and cooling.
9. Serve a slice of quiche with roasted tomatoes, some freshly cut basil and a sprinkling of parmesan.