“Zuchinni” Quiche

First recipe for this blog and yay, it turned out amazing (I ate half of it immediately), so that’s a good omen. From Real Simple.

If you want easy quick recipes, Real Simple is a great source. I remember when my mom first subscribed, I though it was the most boring “housewife/mother” magazine ever, but after reading it, it’s really good and practical! I think in my college application for Stanford, I was probably the only one who put in the “favorite magazine and TV shows” section housewife things like Real Simple, HGTV, and Food Network. I guess Stanford liked my weirdness.

8/2024 Update: I only now realized 14 years later I misspelled my very first blog post as I titled it “zuchinni quiche” instead of zucchini quche. Well, that’s incredibly embarrassing, but I’ll leave it up as a sign of my growth.

“Zuchinni” Quiche

Ingredients
3 cups grated zucchini ~ 3 zuchinnis
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tablespoons grated Parmesan
1 cup chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions
Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. 

Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.

Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.