An abundance of zucchini from the farmers market means only one thing at our house: At least three times a week we have a zucchini dish for dinner. A few nights ago we had this zucchini quiche.
I love quiche, it's a quick and easy version of the Italian Zucchini Crescent Pie. Most zucchini quiches require you to cook the zucchini before baking, but not this recipe. This time all you need is just a little bit of planning and about 5 minutes to slice the zucchini and onions in the morning before you go on with your day. When dinner time comes, just assemble the quiche and bake it. How easy is that?
Start by finely slicing the zucchini and onions. Sprinkle salt over the zucchini and onion and let rest for at least one hour up to eight hours, covered in the refrigerator. During this time the salt draws out the water from the zucchini, preventing the quiche from becoming watery.
To make the quiche, unroll the pie crust and press it on the bottom and sides of an 11-inch baking dish. Using clean hands, squeeze sliced zucchini and onions over a bowl to remove the water. Or, you could place zucchini and onions in a sieve over a bowl and press with the back of a spoon to remove water. Arrange the zucchini and onion in the prepared baking dish.
In a separate bowl lightly beat eggs, milk, parmesan and rosemary. Season with salt and pepper. Keep in mind the zucchini have some slat in them and so does the parmesan. I would suggest no more than 1/2 teaspoon. Pour over the zucchini.