Zucchini Quiche (Tarragon Olive Oil)

/

This recipe is full of zucchini and light on egg producing a fluffy but satisfying result. Tarragon is is known to pair well in tomato and egg dishes. It has both a bitter and sweet aspect to it with anise tones due to having essential oils that are in the same class as anise. It adds a distinctive flavor easily achieved by the use of our tarragon infused olive oil.

Zucchini+Quiche

To make this quiche …

Grate 1 lb of zucchini, sprinkle with salt and set aside for about 15 minutes so that the salt pulls juices out of the zucchini. Squeeze the juice of of the zucchini using a thin cloth and set aside.

Chop 1/2 of a large or all of a small to medium size yellow onion and saute in heave pan in enfuso tarragon infused olive oil until translucent and golden, i..e. lightly caramelized.

Add the drained zucchini and lightly cook. until it is a bit softened and combined with the onions.

Mix all of the following together:

  • 1 tablespoon tarragon infused olive oil

  • 3 large eggs - beaten or whipped

  • 1/2 lb grated cheese (50/50 mix of Parmesan and sharp cheddar)

  • 1/4 cup milk mixed

  • 3 tablespoons Greek yogurt

  • 1 tablespoon flour

Add the cooked zucchini and onion to the mixture.

Put the mixture into a small baking dish and bake at 350 degrees 35-40 minutes until firm and a fork comes out clean. Add sliced tomatoes on the top for the last 10 minutes.

This quiche is delicious right out of the oven warm , even with a dollop of sour cream on top, or later cold with a salad on the side.