Navidi's Zucchini and Goat Cheese Quiche
Use your favorite crust recipe or a store-bought pie crust.
• 2 medium zucchini
• 6 eggs
• 1 1/2 cups half & half
• 4 oz. crumbled goat cheese
• 3 Tablespoons robust Navidi's unflavored olive oil
• 2 medium cloves garlic, minced
• 2 Tablespoons minced parsley
• salt and pepper to taste
Directions: Roll out and press crust into a greased 9" pie pan. Add pie weights and cover the edges with foil or other protector. Refrigerate for 30 minutes and then blind bake pie crust in a 425F oven for 10-15 minutes. Cool. To prepare the filling, grate and salt the zucchini, then squeeze/wring out any excess liquid in a clean dishtowel. Heat olive oil in saute pan and saute zucchini with garlic until lightly golden. Scatter zucchini in bottom of blind-baked and cooled crust, along with goat cheese. Beat together eggs, half & half, salt & pepper, and parsley. Pour over top. Cook in a 350F oven for 30-40 until set but ever so slightly jiggly in middle. Remove foil on crust's edges for last few minutes to get a golden color. Enjoy!