Ingredients 1 (1/2 14.1-ounce package) refrigerated pie crust 6 eggs 1 cup heavy whipping cream 3/4 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon chopped fresh thyme 1/2 cup crumbled goat cheese 1/2 cup thinly sliced (about 1/2 zucchini) zucchini 1/4 cup thinly sliced (about 1/4 squash) yellow squash 1/4 cup sliced roasted red peppers 1 tablespoon minced sweet yellow onion Tools Scoop-it Measuring Cups Scoop-it Measuring Spoons Rolling Pin large bowl Cyclone Whisk Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch 10 x 16 Chrome-Plated Cooling Rack Instructions Click to mark complete - Ingredients:1 refrigerated pie crust (1/2 14.1-ounce package)6 eggs1 cup heavy whipping cream1 tablespoon minced shallot1 teaspoon chopped fresh thyme3/4 teaspoon salt1/4 teaspoon black pepper1/2 cup crumbled goat cheese1/2 cup thinly sliced zucchini (about 1/2 zucchini)1/4 cup thinly sliced yellow squash (about 1/4 squash)1/4 cup sliced roasted red peppers - Preheat oven to 400°F. - On lightly floured surface, roll crust to 14 in. x 11 in. rectangle. Press onto bottom and up sides of pan; trim off excess dough. Pierce bottom and sides with fork. Place on cookie pan and bake 5-6 minutes or until crust is lightly browned. Remove to cooling grid and cool slightly. Reduce oven temperature to 375°F. - In large bowl, whisk together eggs, heavy cream, shallot, thyme, salt and pepper; pour into cooled crust. Add goat cheese, zucchini, yellow squash and red pepper. Bake 30-35 minutes or until filling is set in center. Cool quiche in pan on cooling grid 15 minutes. Remove ring and serve warm.Makes 8-10 servings.
