Zucchini parmesan quiche with side salad
- 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
Preheat oven to 400 degrees F. Defrost and drain spinach, pressing out any extra liquid.
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.
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.
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.
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.