Ingredients
- 15 oz frozen spinach
- 6 zucchinis
- ½ cup olive oil
- ⅓ cup minced garlic
- 3 lemons
- 12 eggs
- ¾ cup yogurt
- 3 pie crusts
- 2 cups shredded parmesan cheese
- 3 butter lettuce heads
- 1 ½ shallots
Directions
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Step 1
Preheat oven to 400 degrees F. Defrost and drain spinach, pressing out any extra liquid.
In this recipe- 15 oz frozen spinach
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Step 2
Cut zucchini into 1/2-inch cubes. Heat olive oil over medium-high; add garlic and zucchini. Season with salt and pepper. Cook 3 minutes, stirring frequently, until softened. Drain any excess liquid.
In this recipe- 6 zucchinis
- ½ cup olive oil
- ⅓ cup minced garlic
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Step 3
Zest lemon. In a bowl, whisk together eggs, yogurt, 3 tbsp lemon zest and 6 tbsp water. Add cooked zucchini, spinach, salt and pepper and stir until combined.
In this recipe- 15 oz frozen spinach
- 6 zucchinis
- 3 lemons
- 12 eggs
- ¾ cup yogurt
-
Step 4
Place each pie crust in a standard 9-inch pie pan, then place on a baking sheet (to catch any spills). Gently pour filling into the pie crust (if making multiple, divide filling evenly between crusts). Top each quiche with ¾ cup parmesan. Bake 20 to 25 minutes, or until golden and filling is no longer wobbly.
In this recipe- 3 pie crusts
- 2 cups shredded parmesan cheese
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Step 5
Meanwhile, separate and wash butter lettuce leaves; place in a bowl with remaining parmesan. In a small bowl, whisk together remaining 6 tbsp olive oil with 3 tbsp lemon juice. Peel and mince shallot; add to the dressing and whisk well to combine. Season with salt and pepper. Toss dressing with lettuce just before serving.
In this recipe- ½ cup olive oil
- 3 lemons
- 2 cups shredded parmesan cheese
- 3 butter lettuce heads
- 1 ½ shallots
To freeze, pack individual portions in freezer-safe containers with as little empty space as possible. Cover tightly and keep frozen up to 2 months. Salad/garnishes should be prepared on the day you plan to eat.