This quiche is great for parties because it can be served either warm from the oven, or at room temperature.
9 oz. puff pastry sheet, thawed (I like Trader Joe’s brand)
6 oz. shredded mozzarella cheese
3/4 cup freshly grated parmesan cheese
1/2 cup thinly sliced fresh basil leaves
1 Tbsp. chopped fresh oregano leaves
1/4 cup chopped green onions
2 cups small sliced zucchini
3 plum tomatoes, thinly sliced
2 eggs
1 cup half-and-half
1/4 tsp. ground black pepper
Heat over to 400 F.
Unfold pastry sheet on a lightly floured surface. Roll it into a 13-inch square. Cut off the corners to make a circle. Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.
Layer the mozzarella cheese, 1/2 cup of the parmesan cheese, basil, oregano and green onions in the pan. Arrange the zucchini and tomatoes in concentric circles on top.
Beat the eggs, half-and-half and black pepper together and pour them over the vegetables. Sprinkle with the remaining parmesan cheese. Fold the excess pastry in over the filling.
Bake for 45 minutes or until set. Let the tart cool in the pan on a wire rack for 20 minutes before taking the sides off the pan and cutting the tart.
Notes:
Delete basil, oregano, zucchini and tomato. Substitute asparagus, thyme and rosemary. Very good! November 2012