If you have a mandoline or a food processor, then slicing the zucchini will be a cinch and you’ll get perfectly even sized pieces. If you don’t have either, then no worries, just use a knife. Set those aside and melt some butter in a large skillet. Cook a little garlic and onion (I use red onions for color, but white or yellow work just fine too) When they’ve softened up a bit, toss in the sliced zucchini and and salt and pepper and cook for a few minutes longer. You could really use just about any fresh herb in this. I have tons of oregano in my garden so I used that. Basil or thyme would be great too. Now we can’t have quiche without eggs, right? Pretend there’s 3 in this bowl! I was adjusting as I went and ended up adding an extra one at the end. Beat those up and add a touch of dijon mustard, some red pepper flakes, and the herbs. Now comes my favorite part of quiche. Cheese. It’s actually my favorite part of any dish that requires cheese. Gruyere is a little pricey but it’s worth it. You could substitute a good Swiss, but try the Gruyere if you can, it’s awesome! It melts beautifully which is why you often see it in fondue and baked pasta dishes and it has a strong enough flavor that it comes through in a dish like this. I also love it when it comes in a fancy paper package. This one says Switzerland and that makes me happy. I’ve been to Switzerland and they have the most beautiful cows I’ve ever seen in my life. So apparently beautiful cows make beautiful cheese. Mix the egg mixture with the zucchini mixture and pop it all in the pie shell. Sprinkle a little Parmesan on top (or you could just use a little extra Gruyere). I also sprinkled a few extra pepper flakes on top for color- but be careful if you do that because it might turn out spicier than you expected! Bake it up in the oven until the top is golden and your house will smell soooo yummy. Quiche is a great dish because it’s so flexible. You can serve it for breakfast or brunch along-side fruit and sweet rolls, or you can have it for dinner with a salad. It can be served warm or at room temp, or even cold out of the fridge. I actually think this tasted better room temp than it did when it was warm. I like how it sets up once it cools and I could taste all of the flavors better. For more zucchini love check out: Chocolate Zucchini Bread (a reader favorite!)Zucchini BreadLemon-Herb Zucchini FettucciniGrilled Stuffed ZucchiniTortellini Sausage Soup
