Basil-Infused Zucchini and Fontina Quiche

1. Preheat Oven

Set your oven rack to the lower-middle position and preheat to 350°F (175°C).

2. Sauté Vegetables

In a large skillet, warm the olive oil over medium-low heat until it shimmers. Add the grated zucchini, sliced onion, minced garlic, and 1/4 teaspoon of salt. Cover and cook until the vegetables are tender and have released their moisture, about 6 minutes.

3. Evaporate Moisture

Uncover the skillet and continue to cook until the liquid has evaporated and the bottom of the pan appears dry, roughly an additional 3 minutes. Remove from heat.

4. Cool and Mix

Transfer the zucchini mixture to a bowl and allow it to cool for 5 minutes. Then, fold in the chopped basil and flour until well combined.

5. Prepare Custard

In a large bowl, whisk together the eggs, heavy cream, ground nutmeg, salt, and pepper until smooth.

6. Combine and Fill

Stir the cooled zucchini mixture and shredded fontina cheese into the custard. Pour this filling into your prepared pie crust.

7. Bake

Place the filled crust in the preheated oven and bake until the crust turns golden brown and the center of the quiche is just set, approximately 30 to 35 minutes.

8. Cool

After baking, let the quiche cool on a wire rack for about 15 minutes before slicing and serving.