Zucchini and Garlic Quiche

Ingredients

• Pie crust (1 (9-inch, store-bought or homemade))
• Zucchini (2 medium, sliced)
• Garlic (3 cloves, minced)
• Olive oil (1 tablespoon)
• Eggs (4 large)
• Milk (1 cup)
• Grated Parmesan cheese (1/2 cup)
• Fresh basil (1/4 cup, chopped)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and gently press it into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
3. In a skillet, heat the olive oil over medium heat. Add the sliced zucchini and minced garlic, cooking for about 5 minutes until the zucchini is tender and the garlic is fragrant. Remove from heat and set aside.
4. In a mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, salt, and black pepper until fully combined.
5. Spread the cooked zucchini and garlic mixture evenly over the pie crust.
6. Pour the egg mixture over the zucchini, ensuring it is evenly distributed.
7. Sprinkle the chopped fresh basil on top of the quiche.
8. Bake in the preheated oven for 35-40 minutes, or until the quiche is set, puffed, and golden brown on top.
9. Allow the quiche to cool for about 5-10 minutes before slicing. Serve warm or at room temperature.