crustless zucchini & ricotta quiche
I could literally eat eggs all day, everyday!
I’m not kidding ya’ll. I can (and have) had eggs with every meal of the day. But I will say the most satisfying time to have eggs is in the morning! And what better meal is there than a boozy brunch?! I’ll tell ya, nothing! So it was only a matter of time before I shared one of my favorite quiche recipes with you. It’s super simple, perfectly custardy and dressed to impress! You can serve this quiche with a nice crusty baguette, maybe some cured meats, fresh fruit and your favorite bottle of wine. And of course, a table full of loved ones! Enjoy!
INGREDIENTS
olive oil to taste
1/3 cup yellow onion / thinly sliced
1 large garlic clove
2 small zucchinis / thinly sliced rounds
8 eggs
3/4 cup milk
salt and pepper to taste
3/4 cup fresh ricotta
DIRECTIONS
Preheat oven to 375° F.
Heat a large skillet over medium high heat, add a heavy drizzle of olive oil and cook the onions, garlic and zucchini (to remove some moisture).
In a large bowl, combine eggs, milk and salt & pepper.
Heat a well oiled cast iron skillet over medium high heat.
Add the veggies into the skillet and pour the egg mixture evenly over all the veggies.
In a small bowl, season the ricotta with salt and pepper.
Dot the quiche with spoonfuls of ricotta.
Bake for 20 - 25 minutes and enjoy!
