Zucchini & Cherry Tomato Quiches

Preheat the oven to 425°F. Wash and dry the fresh produce. Small dice the zucchini. Quarter the tomatoes. Cut off and discard any rind from the Fontina cheese; small dice. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the lemon zest, ¼ of the garlic paste and the juice of all 4 lemon wedges; season with salt and pepper to taste.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and slightly softened. Add half the tomatoes and the remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes are slightly softened and the garlic is fragrant. Remove from heat.

Crack the eggs into a medium bowl; beat until smooth. Add the ricotta cheese and whisk to combine. Add the cooked vegetables; season with salt and pepper. Whisk to thoroughly combine.

Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the pie crusts (you may have extra filling). Evenly top with the Fontina cheese.

Place the quiches in the oven and bake 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven and let stand for at least 5 minutes before serving.

Just before serving, in a large bowl, combine the arugula, remaining tomatoes and as much of the garlic-lemon mixture as you’d like. Season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Divide the baked quiches and salad between 2 plates. Enjoy!