Here is the video recipe for Pénélope’s grandma’s zucchini honey quiche – it’s only 2 minutes long! Easy recipe!

INGREDIENTS:

Pie crust (handmade or store bought)

Zucchini – 1 large

Honey

Goat cheese

Gruyère cheese – 1/4 cup

Liquid whipping cream – half pint

Eggs – 2 large

Garlic – 1 large clove

Butter for greasing pan

Salt, Pepper, Olive Oil

Handy kitchen items I LOVE:

Pie pan

Olive oil sprayer - Just pump a few times and you have your own sprayer with the oil of your choice. My go-to kitchen contraption

Salt & Pepper Mills – these run on batteries, have a light and you can grind with one hand! I LOVE them!

Garlic Press

Whisk

Mixing Bowl

DIRECTIONS:

Preheat oven to 400 degrees.

Make pie crust or roll out store bought crust. Mine was frozen so I had to factor in the time (90 minutes) for it to thaw out. Grease your pan with butter. Put the pie crust into the pan and press down lightly so that it conforms to the shape of the pan. Poke the bottom of the crust with a fork.

Chop your zucchini into small bite-sized pieces. Spray a bit of olive oil into the bottom of the pan and sautée your zucchini. Add salt, pepper and use your garlic press to add a clove of garlic.

Beat two eggs. Add the half pint of whipping cream. Whisk. Add 1 tbsp honey and 1/4 cup gruyère cheese. Mix well.

PUTTING IT TOGETHER:

Put the zucchini into the bottom of the pie crust and spread out evenly. Put a layer of chopped goat cheese over the zucchini and pour the liquid ingredients over the top. Finish by drizzling a bit of honey over the top and sprinkling with gruyère cheese. Pop it in the oven for 30 minutes. Check to see if it’s ready by putting a knife into the middle. If it comes out clean, the quiche is ready! If not, put it in for a few more minutes making sure to check the quiche frequently. You don’t want to burn it! lol The quiche will look a little “puffy” when you first take it out but will settle within a few minutes. Cut and serve! I like to serve it with tomatoes with Herbes de Provences (recipe coming soon).