Farmhouse Quiche

Serves: 6
Total Calories: 226


1 (9-inch) pie crust
2 tablespoons olive oil
1/2 red pepper, diced
1/2 green pepper, diced
2 cloves garlic, minced
1/4 cup zucchini, diced
2 tablespoons fresh basil, chopped
4 eggs, beaten
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) package shredded Pepper Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, sliced


Pierce bottom and sides of pie crust with a fork. Bake at 425 degrees for 10 minutes; set aside. Heat oil in a large skillet over medium heat; sauté peppers, garlic, zucchini and basil until tender. Whisk together eggs, half-and-half, salt and pepper in a large bowl. Stir in vegetables and cheeses. Pour into pie crust and top with sliced tomatoes. Bake at 375 degrees for 45 minutes. Let stand 5 minutes before slicing.

Tip: Invite friends to come for a plant swap...what fun! Deliver invitations (tucked inside gardening gloves) and be sure to ask that they bring along plants from their own gardens to share...what a good excuse to dig in the dirt!

Nutritional Facts:

Serves: 6
Total Calories: 226
Calories from Fat: 131

This Farmhouse Quiche recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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