At Home Italian Cooking By JoElaine

Zucchini Onion Ricotta Quiche by JoElaine (Balsamo) Quinn Ingredients:

1 unbaked Pie Pastry (9 inches)

2 tablespoons Butter 

1 lb of Zucchini, thinly sliced

1 medium Onion , thinly sliced

1-1/2 cups Fresh Mozzarella Cheese , shredded 

1 cup Ricotta Cheese

1/2 cup Half-and-Half Cream

3 Eggs, lightly beaten

3 cloves of Garlic , sliced thin

3/4 tsp of Salt

1/2 tsp of  Dried Oregano

1/2 tsp of Dried Basil 

Dash of pepper

Dash of Paprika

Process,

1. Prick bottom of pie crust with a fork and bake at 425° for 5 minutes. Take out of oven and reduce heat to 350°.

2. In a skillet, melt butter over medium-high heat; saute zucchini , garlic , and onion until tender. Drain. Place half the zucchini mixture in the bottom of the crust. Sprinkle with mozzarella cheese.

3. In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, and pepper. Pour into crust.

4. Arrange the remaining zucchini mixture  on top. Sprinkle with paprika. Bake about 45 minutes or until a knife inserted in the center comes out clean.

Enjoy!

Homemade Spinach Quiche made by JoElaine (Balsamo) Quinn recipe by Jenn Segal (Once Upon A Chef) It's the best..

Ingredients:

 9-inch deep dish frozen pie crust

1 tablespoon butter 1/2 cup thinly sliced shallots

4 large eggs

1-1/4 cups heavy cream

Pinch ground nutmeg

3/4 teaspoon salt

1/8 teaspoon pepper

1 cup (4 oz) finely shredded Gruyère, packed

1 10-ounce package frozen chopped spinach, defrosted (I used frozen spinach in the bag that you steam , less water.)

Process,

1. Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. Prick the bottom and sides all over with a fork (pricking about an inch apart). Bake until fully cooked and lightly golden, 10 to 15 minutes. (Keep an eye on it...if it puffs up while cooking, gently prick it with a fork so it will deflate.)Set aside and turn oven down to 325°F.

2. Heat the butter in a small skillet over medium-low heat. Cook the shallots until soft and translucent, about 8 minutes. Do not brown. Set aside to cool. In a medium bowl, whisk together eggs, heavy cream, nutmeg, salt and pepper.

3. Place the cooked pie crust on a baking sheet (this makes it easy to move in and out of oven). Spread the shallots over the bottom of the cooked crust, then sprinkle the shredded Gruyere over top. Scatter the spinach evenly over cheese, breaking up the clumps as best you can. Pour the egg and cream mixture over top.

4.Bake at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. Serve hot or warm.

Enjoy!