40 minsBatch Meal

Zucchini parmesan quiche with side salad

Makes: enough for three meals
Makes: enough for three meals


  • 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


  1. Preheat oven to 400 degrees F. Defrost and drain spinach, pressing out any extra liquid.

  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.

  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.

  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.

  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.