ZUCCHINI CARAMELIZED ONION QUICHE (+ keto option)

A delicious recipe for your abundance of summer zucchini. This quiche is quick and easy. It freezes well, see post for details on freezing.

📝 Ingredients

• 1 9-inch pie crust
• 1 medium zucchini (sliced thin)
• 1 small white onion (sliced thin)
• 2 tablespoons red bell pepper (diced)
• 1 tablespoon avocado oil
• 5 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon fresh thyme
• 1/8 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1/3 cup heavy whipping cream
• 2 tablespoons parmesan cheese (freshly grated)
• 1 and 1/2 cup Gouda cheese (grated)

👨‍🍳 Instructions

1. 1Preheat your oven to 350°F. Place the pie pan on a larger sheet pan to catch any spills. (any pan will work but it should have an edge to catch overflows.) After the oven is preheated, blind-bake your pie crust until lightly browned about 10 minutes. (How to blind bake instructions in the post above, if needed.)
2. 2Thinly slice the onion and zucchini and dice the bell pepper. Saute them along with the salt, pepper, dill, and thyme in 1 tablespoon of avocado oil until the vegetables are soft. (heating the seasonings brings out the flavor.)
3. 3Remove from the pan and spread evenly in your pie crust.
4. 4Sprinkle the gouda and parmesan cheese over the zucchini mixture.
5. 5Meanwhile, in a bowl, whisk the eggs until fluffy.
6. 6To the eggs, add the heavy cream and stir.
7. 7Pour the egg mixture over the zucchini, onions, peppers, and cheese.
8. 8Bake at 350°F for 25 to 30 minutes until set in the center and lightly brown on top.
9. 9Remove from the oven and allow to cool for 5 minutes before cutting and serving.
10. 10Store any leftovers in an airtight container in the refrigerator for up to 3 days. See post above for freezing instructions.