Happy Holidays! If you’ve been keeping up on Instagram, I’m hosting Christmas breakfast this year. Therefore, I have been putting myself through the ringer trying to nail down the perfect quiche recipes to serve. This one, Zucchini Ricotta is a winner! Not only is it oh so pretty, but also delicious! #MomWinning

Zucchini Ricotta Quiche

PRINT THE RECIPE

Prep Time 15+ mins | Cook Time 50 mins | Serves 8

Ingredients:

• Pie Crust
• ½ Cup Milk
• ½ Teaspoon Salt
• ½ Yellow Onion, diced
• 1 Cup Mozzarella Cheese, Shredded
• 1 Cup Ricotta Cheese
• 1 Tablespoon Olive Oil
• 2 Zucchini, sliced thin
• 4 Large Eggs
• Minced Garlic

Instructions:

1. Preheat oven to 400*F and prepare pie crust in a 9” pie plate. Set aside
2. Heat oil in frying pan over medium heat and add onion. Cook until clear {5 Min} then add garlic and cook another minute or 2 until blended.
3. Slice zucchini and add to frying pan and cook until soft, stirring often. Remove from heat, set aside.
4. In a large bowl, beat eggs, Ricotta cheese, and milk until smooth. Stir in all spices and mozzarella cheese
5. Spread fried onions and garlic mix in the prepared pie crust bottom. Set aside half the zucchini slices and put the rest in the bottom.
6. Pour egg mixture over onions, garlic, and zucchini in the pie crust
7. Use the remaining zucchini to ring the rim of your pie crust
8. Cook 40-45 minutes or until your pie crust is golden brown and the middle doesn’t jiggle.
9. Cool 10 minutes then serve!

Check out the Applewood Ham & Asparagus Quiche Recipe too!

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