Swiss Chard and Mozzarella Quiche in Zucchini Crust
Swiss chard, seasonal fresh herbs, and fresh mozzarella cheese make up a fresh baked quiche stuffing for a big zucchini from your garden. There's a browned crumb topping, too.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
475 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella.
Step 3
Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard.
Step 4
Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes.
Step 5
To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.
Ingredients
2 eggs
1 cup milk
3 tablespoons butter
2 tablespoons olive oil
salt and black pepper to taste
1 large zucchini
2 cloves garlic, finely chopped
1 ½ cups dry bread crumbs
1 sprig fresh rosemary, leaves finely chopped
5 leaves Swiss chard including stems, roughly chopped
