Zucchini and Tomato Quiche

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Pie for breakfast?! Why not? This a healthy breakfast poured over your favorite buttery and flaky pie crust.

Quiche is a type of French quiche that consists of a pastry crust filled with savory custard and chunks of cheese, pork, seafood, or vegetables. It's a sophisticated morning dish for me that mixes the creamy and milky texture of eggs with the sweet and juicy flavor of zucchini and tomatoes. Of course, this pie isn't restricted to simply zucchini, tomatoes, and provolone cheese; any of your favorite vegetables, cheese, or even your favorite breakfast meat may be added to this whole meal in a pie.

Why not treat yourself right away when you wake up in the morning with this healthy and filling breakfast baked in a buttery flaky pie? Enjoy!

Makes one 9-inch pie, 6-8 slices

Ingredients:

Crust:

• 1 recipe Traditional Pastry Pie crust

• 1/4 cup heavy cream (to glaze the the crimped pie edges)

Filling:

• 3 tbsp unsalted butter

• 3/4 cup onions, sliced

• 3/4 cup zucchini, thinly sliced

• 1/4 cup red bell pepper, thinly sliced

• 1/2 cup tomatoes, 1/2 inch cubed

• 1 cup Provolone cheese, shredded

• 3 large eggs

• 1.5 cups half-and-half

• 3/4 tsp salt

• 1/8 tsp ground black pepper

Let's Bake Pie!

1. Preheat oven to 425F

2. Prepare pie shell: Roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use, up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges drop over the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream. Place pie shell into the refrigerator while preparing the filling.

3. Prepare the filling: Melt butter in a medium skillet over high heat. Add the onions, zucchini, and bell pepper and sauté until golden brown in color, 5 minutes.

4. Spread the sauteed onions, zucchini, and bell pepper across the bottom of the pie shell.

5. Sprinkle the tomatoes over the vegetables. Evenly distribute the cheese over the tomatoes.

6. In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the vegetables. tomatoes and cheese layers.

7. Bake: Place pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350F and continue baking for 40 mins or until the quiche is firm in the middle.

8. Transfer the pie place on a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving. Enjoy!

*Also try Apple Cranberry Crumb Pie , Zucchini and Tomato Quiche , Buttermilk Pie , Chocolate Fudge Pie , Pumpkin Meringue Pie , Appleicious Apple Pie , Sweet Potato Pie