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Crustless Squash and Zucchini Quiche

5 from 1 vote
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Prep Time 25 mins
Cook Time 45 mins
Course Vegetarian
Cuisine Vegetarian
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup very thinly sliced Vidalia or other sweet onion (I used a mandoline)
  • 2 large garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 teaspoon Old St Augustine Scovie Award Winning Datil Jerk, divided
  • 2 medium very thinly sliced zucchini (I used a mandoline)
  • 2 medium very thinly sliced yellow squash (I used a mandoline)
  • 1 ½ cup milk
  • 3 eggs
  • 1 cup shredded cheese of choice (I used sharp cheddar, but mozzarella, provlone, or any other semi-soft shredded cheese will work.  Just pick your favorite, or a combination of cheeses.)
  • 3-4 large basil leaves, chopped or 1/2 teaspoon dried basil leaves

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large skillet over medium heat, saute the onions in 1 tablespoon of olive oil for 4-5 minutes until translucent.
  • Add garlic and cook one more minute.
  • Add wine and ½ teaspoon Old St Augustine 1 st Place Scovie Award Winning Datil Jerk, and cook until liquid is almost completely cooked out, and onions begin to caramelize.
  • Transfer the onion mixture to a deep dish pie plate or casserole dish.
  • Place sliced squash and zucchini in layers, on top of onions.
  • Sprinkle top of vegetables with half of the cheese.
  • Beat together the milk, eggs and ½ teaspoon Old St Augustine 1st Place Scovie Award Winning Datil Jerk, and gently pour over the top of the cheese and vegetables.
  • Add remainder of the cheese.
  • Roll up 3-4 large fresh basil leaves and slice thinly across, making little basil ribbons.  Place on top of the cheese in dish.
  • Bake at 350 degrees for 45 minutes or until golden and bubbly on top and vegetables are tender.
  • Let cool 20-30 minutes before cutting to allow custard filling to set completely.
  • Slice into wedges. May be served hot or cold.

Notes

Nutrition Facts

Serving Size 1 slice
Servings: 6
Calories 177.  Total fat 17%.  Saturated Fat 4.7g.  Trans Fat 0.2g.  Polyunsaturated Fat 1g.  Cholesterol 112.9mg.  Sodium 216mg.  Total Carbohydrates 5.7g.  Dietary Fiber 0.4g.  Sugars 4.5g.  Protein 10g. Vitamin A 7%.  Vitamin C 13%.  Calcium 23%.  Iron 4%.