Quiches freeze so well that you might as well double the recipe and freeze the extra quiche… that is if you can keep everyone out of the extra. The total time is longer on this recipe than usual, but the actual prep time is still only 25 minutes so just plan ahead and give yourself enough time. I served this with fresh fruit salad, but any vegetable salad or soup would go nicely as well.
Ingredients:
4 zucchini(s) -- thinly sliced
1 1/2 green onion -- diced
1/4 cup(s) parsley -- chopped
3 egg(s) -- beaten
1 cup(s) ricotta cheese
1/2 cup(s) parmesan cheese
1/2 cup(s) coconut milk -- or regular
1/4 tsp nutmeg
1 whole wheat pie crust -- frozen
Directions
1. Preheat oven to 350 degrees. Layer zucchini in a colander sprinkling each layer lightly with salt. After it sits for 20 min., rinse all layers and lay out on a cutting board or dish towel to dry.
2. In a large skillet on medium-high heat, cook zucchini and onion until zucchini is golden colored, approx. 5 min.. Add parsley during the last minute.
3. In a medium sized bowl whisk together the eggs, ricotta and parmesan cheeses, coconut milk, nutmeg and 1/4 tsp. each salt and pepper (for yield of 4). Stir in zucchini mixture and pour into pie shell.
4. Place pie on baking sheet and cook for 1 hour, or until a knife inserted in middle comes out clean.
(adapted from Every Day with Rachel Ray “Zucchini and Ricotta Tart”)
