Nana’s Zucchini Quiche

Ingredients

• 1 unbaked 9-inch pie crust
• 2 tablespoons butter
• 1 1/2 pounds zucchini, thinly sliced
• 1 cup shredded carrots
• 1 cup chopped mushrooms
• 1 3/4 cups shredded mozzarella cheese
• 1 1/4 cups ricotta cheese
• 2/3 cup half-and-half
• 4 eggs, beaten
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Freshly ground black pepper to taste
• 1/4 teaspoon paprika

Directions

Preheat oven to 425 degrees F (220 degrees C).

Fit pie crust into a pie dish and prick the bottom of the crust with a fork. Bake in the preheated oven for 7 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden, 8 to 10 more minutes.

Melt butter in a large skillet over medium heat; cook and stir zucchini, carrots, and mushrooms until vegetables are tender, about 10 minutes; drain. Place half the zucchini mixture in the crust. Sprinkle with mozzarella cheese.

Combine ricotta cheese, half-and-half, eggs, salt, oregano, basil, garlic powder, and pepper in a large bowl. Pour ricotta mixture into crust, top with remaining zucchini mixture and sprinkle with paprika.

Bake quiche in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes.