Cheesy Zucchini & Onion Quiche

with Seasoned Potato Wedges & Sour Cream

45 MIN

+$3.99/serving 2 Servings

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add Pancetta

From the Test Kitchen

Buttery, flaky pie crusts are the perfect partner for our fluffy egg filling, which highlights sautéed vegetables and a duo of cheddar and monterey jack cheese. A simple side of potato wedges seasoned with our savory Spanish spice blend ties this hearty dish together.
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Nutrition

PER SERVING
Calories

1050 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
2 Pasture-Raised Eggs
2 Pie Crusts
¾ lb Potatoes
1 Yellow Onion
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
1 Zucchini
¼ tsp Crushed Red Pepper Flakes
¼ cup Sour Cream
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and medium dice the onion. In a bowl, combine the sour cream and a pinch of the spice blend; season with salt and pepper.

2 Roast the potatoes

Line a sheet pan with foil. Transfer the potato wedges to the foil; drizzle with olive oil. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the pancetta

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

5 Make the filling & assemble the quiches

Crack the eggs into a large bowl. Add 2 tablespoons of water; beat until smooth. Add the cooked vegetables, cooked pancetta, half the cheddar and monterey jack, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining cheddar and monterey jack; season with salt and pepper.

6 Bake the quiches & serve your dish

Bake the quiches 19 to 21 minutes, or until the crusts are lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the seasoned sour cream and roasted potatoes on the side. Enjoy!