Continuing on the zucchini basil theme...
1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium zucchini, quartered and sliced
1 tsp salt
Freshly ground black pepper to taste
1 1/2 cups coarsely chopped fresh basil
3 large eggs
1 cup whole milk
3/4 cup shredded cheddar cheese
1 9-inch piecrust with fluted edges
Preheat the oven to 375˚.
Heat the olive oil in a large skillet. Sauté the onion and garlic until the onion is translucent, about 4-5 minutes. Add the zucchini and cook just until tender, about 3-4 minutes.
Add the salt, pepper, and basil, and cook until the basil is just wilted, about 1 minute. Remove from heat and drain the vegetables to remove any extra liquid.
Beat the eggs and milk in a medium bowl.
Spread the cheese over the crust in the bottom of the pie plate. Spread the zucchini mixture over it. Pour the egg mixture over the vegetables, being careful not to overflow the pan. (This is why fluted edges for the crust are useful.)
Bake for 30-35 minutes until the quiche is cooked through in the middle and has begun to brown on top.
Serve hot or at room temperature.