Easy Zucchini and Red Pepper Quiche is so simple and it is great for any meal of the day. It is perfect for the upcoming holiday seasons and will be sure to wow your guests.
Ingredients
(Serves 8)
3 tbsp. Olive Oil
1 Onion (3 oz), chopped
3 Medium Zucchini (1.4 lbs.), sliced thinly into half moons
1 Puff Pastry Sheet, round (if you can't find it round use a rectangle and roll it out to fit the pan)
3 Eggs
½ Cup Grated Pecorino Romano
½ tsp. Salt
½ tsp. Pepper
5 Basil Leaves, chopped
1 Red Pepper, seeded, cut in half longways. Then sliced thinly.
11 inch Quiche/Tarte Pan
Method
Preheat your oven to 375 degrees.
Heat the olive oil in a frying pan and add in the onions.
Saute until they become translucent (about 5 minutes).
Add in the zucchini and cook for about 6 to 8 minutes until they are cooked through.
In the meantime, beat the eggs well in a bowl and add in the Pecorino, salt and pepper.
Gently place the puff pastry in the pan to form the crust. You can crimp the edges with your fingers to make it decorative.
Place the zucchini mixture in the pan in an even layer and pour the egg mixture over.
Sprinkle the chopped basil over the top.
Take the peppers and put them in the frying pan and coat with the leftover oil that is in the pan.
Arrange the pepper slices in a circular design on top of the egg mixture.
Take a pastry brush, dip into any remaining egg in the bowl and brush the edges. Bake for about 30 minutes.