2. Zucchini Quiche with Ricotta and Chopped Walnuts
What you need:
A pie crust
Tbsp olive oil
1 onion, chopped
3 cloves minced garlic
2 zucchini, sliced
4 large eggs
A cup of ricotta
½ cup of milk
Salt and pepper to taste
¼ tsp garlic powder
½ tsp oregano
A cup of mozzarella cheese
2 tbsp of coarsely chopped walnuts
To make:
Preheat your oven to 400 degrees. Roll the pie crust out and place in a pie plate. In a frying pan, heat the oil. Add in the onion and cook until translucent. Add in the garlic and cook for about a minute. Add in the zucchini and cook for about five to ten minutes, stirring often. Remove from heat.
In a bowl beat the eggs. Add in the milk and ricotta and stir until smooth. Add the salt, oregano, garlic powder, pepper, and a half cup of mozzarella cheese. Spread the zucchini mixture into the bottom of the pie pan. Pour the egg mixture over the top. Sprinkle with the remaining mozzarella. Top with walnuts. Bake for 30 minutes or until cooked through the middle and golden on top.