Serious Savory Pie: Zucchini Meatball Quiche

I”ve always loved quiche. Something about the cheesy, creamy, gooey and savory pie-like meal just keeps me coming back for more. Well, apparently I did not know just how good quiche is until my Italian girlfriend cooked up my new favorite: zucchini and meatball quiche.

When the idea was first mentioned to me, I was skeptical. Zucchini is not my favorite. It”s never something I crave or think “hmm, that sounds good!” Well, turns out, “the Italian” was on to something. I”m hooked and it is one of my frequent requests.

What”s in this beast? Well, zucchini (obviously) that is sliced thin and layered throughout the quiche. The zucchini layers are intertwined with mozzarella cheese (part skim—watching my figure of course) and homemade Italian meatballs. On the bottom layer, before the crust, are caramelized onions, which I believe really makes pokies online the dish what it is. Bacon and spinach? Broccoli and ham? Screw that, bring on the Italian mix!

Here it is:

• Pastry Pie Shell
• 2 HOMEMADE Meatballs–sorry…secret recipe
• 2 zucchinis – sliced thin and halved
• 1 cup mozzarella (or MOOT-sir-eh-ya)
• 1 thinly sliced onion
• 1 tbsp butter
• 1 cup cream (you can use light cream)
• 2 eggs
• 2 egg yolks
• Parmesan cheese
• “Italian spices” …meaning, Italians don”t like to give entire recipes – I”ve been sworn to secrecy – you”ll have to try some “Italian” spices out and experiment

Preheat oven 425. Caramelize onions in pan.

Whisk the eggs and cream, adding parm cheese and seasonings. Then, add in zucchini, meatballs, and mozzerela cheese and stir.

Spray pie dish with canola oil/PAM, and lay pie shell in pie dish. Add caramelized onions, then add the egg mixture.

Cook in oven for 15-20 minutes, then reduce heat to 350 and cook for another 40 minutes. Let the dish sit for 5-10 minutes.

You may think that the quiche is not finished, because the zucchini lets a lot of water out. However, once you get the first piece out, it settles quickly. Like lasagna, for some reason the left overs are always even better.