Thursday, September 3, 2009
I've made zucchini dishes for dinner and even for dessert, but here's my first try at zucchini for breakfast. This zucchini and sausage quiche was hearty and delicious, and since we'd cooked it up the night before it was perfect for a crazy Sunday morning getting out the door to church. We served it up with some fresh fruit and orange juice and even my kids who aren't usually the biggest quiche fans, seemed to really enjoy it. Yum!
Click here for printable recipe.
1 pkg. pie crust mix (I made my own)
1 lb. zucchini, shredded (2 cups)
4 Tbs. butter
1/2 lb. sweet Italian sausages
1 cup shredded Swiss cheese
1 cup milk
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. white pepper
Prepare pie crust mix, following label directions. Roll out to 14-inch round on lightly floured surface; fit into a 10-inch fluted quiche dish (or pie plate). Trim pastry overhang to 1/2-inch. Flute to make a stand up edge. Prick shell well over surface with fork. Bake in preheated oven at 450° for 8 minutes; remove to wire rack; cool slightly.
Saute zucchini in 2 tablespoons of butter in a large skillet for 5 minutes or until tender. REmove to bowl. Remove casing from sausages and crumble and cook sausages in remaining 2 tablespoons butter, until no pink remains. Drain.
Spread cooked zucchini evenly on bottom of pastry shell; sprinkle crumbled sausage and Swiss cheese over zucchini. Set aside.
Beat eggs lightly in large bowl. Add milk, heavy cream, Parmesan cheese, salt, and pepper; blend well. Pour into pastry shell. Bake at 450° for 15 minutes, then lower to 350° and bake for an additional 15 minutes or until center is almost firm, but still soft. Let stand 15 minutes before serving.
*Note: We cooked our quiche the night before, refrigerated it overnight, then reheated it the next day. It was still great and really eased the morning rush. *