I found this recipe for Zucchini and Caramelized Onion Quiche in this months issue of Cooking Light magazine and from the picture it just looked so delicious. Usually quiches can be loaded with fat and calories but since this one is from Cooking Light, they scaled down the amount of fat quite a bit. This is perfect for any type of meal, breakfast, lunch, dinner or even a snack. You can have it as a side dish with dinner or alone paired with a big tossed salad.
1 tablespoon olive oil
4 cups (1/8-inch-thick) slices zucchini (courgette) , (about 2 med-large zucchini)
3-4 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1/2 cup finely chopped Basic Caramelized Onions *recipe follows
1 cup 1% low-fat milk
1 1/2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded low fat cheddar cheese
fork. Bake for 4 to 5 minutes or just until it begins to brown. Remove
from oven and set aside to cool. (this step is called blind baking)
Note: Be very careful when pouring the egg mixture into the pie shell as you will have a lot leftover and it will run over. Unfortunately these deep dish pie shells aren’t very deep.
Heat a large Dutch oven over medium heat. Add oil and butter; swirl until butter melts. Add onion and salt; cook 15 minutes or until onion begins to soften, stirring occasionally. Reduce heat to medium-low. Add paprika. Cook 50 minutes or until very tender, stirring occasionally. Cook an additional 10 minutes or until browned and caramelized, stirring frequently.