The first time I made this, my whole family said it was the best quiche they’d ever tasted. Which is saying a lot. Because we all love quiche! Quiches are very versatile. For this recipe, feel free to substitute the zucchini and spinach with 3 cups of broccoli instead. Or experiment with other veggie combinations. You can also experiment with the spices. Nutmeg is a common quiche spice (you only need about 1/4 tsp for one quiche), or you could use cumin and marjoram. Be brave! As long as you cook it long enough, it’s really tough to ruin a quiche.
1 recipe Push-In Pie Crust.
1 cup shredded zucchini (Whenever I have access to an abundance of zucchini, I shred it all and freeze it in one cup portions in ziplock bags.)
2 cups chopped fresh spinach, or one 10oz. package frozen spinach, thawed and well drained
2 Tbsp chopped green onion or onion
1 cup cooked diced chicken
2 cups grated cheese (mozza, cheddar, or Swiss all work, though Swiss is rather expensive)
1/4 cup sliced almonds (You can use walnuts, or you could leave the nuts out altogether)
4 eggs, slightly beaten
1-1/2 cups milk
3 Tbsp Parmesan cheese
1 tsp curry powder
1 tsp basil
1/2 tsp salt
Prepare pie crust. Place zucchini, spinach, onion, chicken, cheese, and almonds in pie crust, in the order listed. Blend eggs, milk, Parmesan, curry powder, basil and salt together, and pour over vegetable/chicken layers. Garnish with paprika and parsley. Bake at 375*F for 30-40 minutes or until knife inserted in the center comes out clean. Allow to stand for 10 minutes before serving.
Serve with: Tossed Salad, Russian Dressing, Fresh Fruit or juice