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Photo: Jennifer Causey
Active Time:30 minsTotal Time:2 hrsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½(14.1 ounce) packagerefrigerated pie crusts2tablespoonsextra-virgin olive oil, divided3cupsthinly sliced sweet onion1tablespoondry sherry2small zucchini, sliced into half-moons (about 2 1/4 cups)8large eggs¾cuphalf-and-half⅛teaspoonsalt¾cupshredded Gruyère cheese, divided2teaspoonsfresh thyme leaves, divided
Cook Mode(Keep screen awake)
Ingredients
½(14.1 ounce) packagerefrigerated pie crusts
2tablespoonsextra-virgin olive oil, divided
3cupsthinly sliced sweet onion
1tablespoondry sherry
2small zucchini, sliced into half-moons (about 2 1/4 cups)
8large eggs
¾cuphalf-and-half
⅛teaspoonsalt
¾cupshredded Gruyère cheese, divided
2teaspoonsfresh thyme leaves, divided
DirectionsPreheat oven to 375°F. Press pie crust into a 9-inch pie pan; fold overhanging dough edges under and pinch to crimp. Line the crust with parchment paper and fill with pie weights. Bake until golden brown and almost completely set, about 20 minutes. Remove from oven; remove pie weights and parchment paper. Let the crust cool completely, about 30 minutes. Reduce oven temperature to 350°F.Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring often, until deep golden and jammy, about 15 minutes, adding 2 tablespoons water every so often if the onions start to crisp or burn. Add sherry; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat. Transfer the onions to a large bowl; set aside. Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Add zucchini; cook, stirring occasionally, until starting to brown and soften, about 3 minutes. Transfer the zucchini to the bowl with the onion; let stand until completely cool, about 10 minutes.Whisk eggs, half-and-half, salt, 1/2 cup cheese and 1 teaspoon thyme in a large bowl. Stir the cooled onion-zucchini mixture into the egg mixture. Pour the mixture into the cooled crust; sprinkle with the remaining 1/4 cup cheese. Loosely cover the crust edges with foil. Bake until puffed around the edges, set in the center and golden brown, 38 to 40 minutes. Sprinkle with the remaining 1 teaspoon thyme. Let stand for 15 minutes before serving.EquipmentParchment paper, pie weightsOriginally appeared: EatingWell.com, March 2021
Directions
Preheat oven to 375°F. Press pie crust into a 9-inch pie pan; fold overhanging dough edges under and pinch to crimp. Line the crust with parchment paper and fill with pie weights. Bake until golden brown and almost completely set, about 20 minutes. Remove from oven; remove pie weights and parchment paper. Let the crust cool completely, about 30 minutes. Reduce oven temperature to 350°F.Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring often, until deep golden and jammy, about 15 minutes, adding 2 tablespoons water every so often if the onions start to crisp or burn. Add sherry; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat. Transfer the onions to a large bowl; set aside. Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Add zucchini; cook, stirring occasionally, until starting to brown and soften, about 3 minutes. Transfer the zucchini to the bowl with the onion; let stand until completely cool, about 10 minutes.Whisk eggs, half-and-half, salt, 1/2 cup cheese and 1 teaspoon thyme in a large bowl. Stir the cooled onion-zucchini mixture into the egg mixture. Pour the mixture into the cooled crust; sprinkle with the remaining 1/4 cup cheese. Loosely cover the crust edges with foil. Bake until puffed around the edges, set in the center and golden brown, 38 to 40 minutes. Sprinkle with the remaining 1 teaspoon thyme. Let stand for 15 minutes before serving.EquipmentParchment paper, pie weights
Preheat oven to 375°F. Press pie crust into a 9-inch pie pan; fold overhanging dough edges under and pinch to crimp. Line the crust with parchment paper and fill with pie weights. Bake until golden brown and almost completely set, about 20 minutes. Remove from oven; remove pie weights and parchment paper. Let the crust cool completely, about 30 minutes. Reduce oven temperature to 350°F.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring often, until deep golden and jammy, about 15 minutes, adding 2 tablespoons water every so often if the onions start to crisp or burn. Add sherry; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat. Transfer the onions to a large bowl; set aside. Add the remaining 1 tablespoon oil to the pan and heat over medium-high heat. Add zucchini; cook, stirring occasionally, until starting to brown and soften, about 3 minutes. Transfer the zucchini to the bowl with the onion; let stand until completely cool, about 10 minutes.
Whisk eggs, half-and-half, salt, 1/2 cup cheese and 1 teaspoon thyme in a large bowl. Stir the cooled onion-zucchini mixture into the egg mixture. Pour the mixture into the cooled crust; sprinkle with the remaining 1/4 cup cheese. Loosely cover the crust edges with foil. Bake until puffed around the edges, set in the center and golden brown, 38 to 40 minutes. Sprinkle with the remaining 1 teaspoon thyme. Let stand for 15 minutes before serving.
Equipment
Parchment paper, pie weights
Originally appeared: EatingWell.com, March 2021
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Nutrition Facts(per serving)401Calories27gFat25gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
