Cashew Zucchini Quiche
Submitted by Janie-19
A buttery zucchini quiche with chopped cashews, Monterey Jack cheese, garlic, and dill baked in a flaky pie crust. Vegetarian comfort food that uses up summer squash beautifully.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minWhen the garden is drowning in zucchini and you need something beyond another round of zucchini bread, this quiche steps up. Thinly sliced zucchini gets a quick sauté with garlic and butter, then settles into a pie crust layered with chopped cashews.
Beaten eggs and melted Monterey Jack hold it all together, while a touch of dill and fresh parsley keep things green and herby.
It’s one of those meals that works for brunch, lunch, or a light dinner with a side salad.
Kitchen Tips
- Sauté the zucchini until just barely soft. It’ll finish cooking in the oven, and overcooked zucchini releases water that makes a soggy quiche.
- Spread the cashews on the bottom of the crust first. They create a layer that keeps the pastry from getting waterlogged.
- Let the quiche rest for 10 minutes after pulling it from the oven. It firms up and slices much cleaner.
- Use a knife test: insert it near the center, and if it comes out clean, you’re golden.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Sprinkle nuts evenly over the pie crust.
Melt butter in a small skillet over medium heat.
Add zucchini and garlic and sauté until almost soft.
Sprinkle with dill, salt, Accent and ground pepper.
Spoon into pie shell.
Pour eggs over and sprinkle with cheese and parsley.
Bake until set or when a knife is inserted and it comes out clean.
Comments
