Zucchini Quiche

I have Shopper’s Block.

Even when that pair of shoes or that stack of books or that “Purchase Now” button is glaring at me to click it, I still haven’t made so much as a scratch in this year’s Christmas shopping list.

Maybe it’s because I don’t like measuring my friends and family and placing that into a box with a bow.  Maybe it’s because I believe that gifts should be given year-round.

My hesitation comes from the thought that the best Christmas gift is a phone call.  It’s a rousing rendition of Carol of the Bells sung a cappella in the voice of Beaker.  It’s a red solo cup filled with egg nog.  It’s waking up to the sounds of brewing coffee and whisking eggs.

And those whisked eggs going into this quiche.

Also, moms on shopping sprees are crazy and should be avoided.  They cut in line.  And steal the last bottle of lotion.

You could buy pastry dough or even a pre-made pie crust for this quiche.  But…making pastry dough is stupid easy.

And when you make your own dough you can make a personal-sized quiche!

Gruyere cheese and zucchini are layered with sautéed onions.  It’s wild.

Listen, let me be brutally honest.  I baked this in a toaster oven.  I didn’t want to heat up an entire oven for one little quiche.  You can do it, too.  No shame.

Zucchini Quiche.

For the crust:

1/3 cup whole wheat flour
2 tablespoons cold butter, coarsely chopped
1 tablespoon cold water
1/4 teaspoon salt

For the filling:
1 large egg
2 tablespoons milk or cream
1/2 a zucchini, sliced thin
1 tablespoon chopped onion
1/4 cup Gruyere cheese
dash of paprika

Preheat the toaster oven (gasp!) to 375 degrees Fahrenheit.  Make sure it’s set to “Bake!”

To make the dough, cut the butter into the flour until the butter chunks are no larger than a pea.  Add the water and salt and mix by hand until a ball forms.  Press uniformly into a ramekin (mine is 4 inches) and let set in the freezer while you make the filling.

Saute the onion in a small pan with olive oil until translucent.

In a small bowl, whisk together the milk, eggs, and paprika until slightly bubbly.

Once the onions are done, take out the dough and layer with zucchini, onion, and cheese, in no particular order.

Bake for about 45 minutes or until the top is golden brown.

Serves one.

4 thoughts on “Zucchini Quiche

  1. Pingback: Peanut Butter Banana Bread | The Veggielogues

  2. Pingback: Zucchini Hash « Follow that Craving!

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