Zucchini Gruyere Quiche

I spent several days devising the menu for brunch. I had all my baked goods lined up in my mind, but I was at a loss for a good savory dish. I didn’t want to whip up eggs at the last minute because those quickly get cold, so I put out a cry for help on what I consider to be the best foodblog around, the charming Clotilde Dusoulier’s Chocolate and Zucchini.com. All of the responses greatly helped and I ended up using them for inspiration and making something of my own invention, a zucchini gruyere quiche–two ingredients I am always drawn to.

I had made one before, but it was only so-so. This new recipe, though, was a true knockout! Nothing fancy, it was simple, quick (especially because this time I did not make my own crust), but it was oh so tasty.

Zucchini Gruyere Quiche

1 pre-made deep-dish flaky frozen pie crust (but please, feel free to make your own)

4 beaten eggs

1  1/2 cups half-and-half or whole milk

1/4 cup scallions, sliced

1/4 tsp salt

1/8 tsp black pepper

dash of ground nutmeg

a very full 1/2 cup shredded zucchini

a very full 1  1/2 cups shredded cave-aged Gruyere cheese (Regular works fine)

1 Tbsp flour

Preheat oven to 325 ˙.

Place frozen pie crust in oven for 5-8 minutes to warm. Remove from oven. Meanwhile, in a medium bowl, beat eggs. Stir in half-and-half, scallions, salt, pepper, and nutmeg. Combine. Stir in shredded zucchini. In another bowl, combine the cheese with the flour. Add to the zucchini-egg mixture. Mix well. Pour mixture into the warm pastry shell. Fill to brim. Bake for 40-45 minutes (knife should come out clean). Let stand 10 minutes before serving.

If you are wise, though, you will double the recipe and make two because they sure do disappear fast!

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