swiss chard and mozzarella quiche in zucchini crust

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 sprig fresh rosemary, leaves finely chopped
• 5 leaves swiss chard including stems, roughly chopped
• 1/2 teaspoon tarragon
• 5 fresh basil leaves, roughly chopped
• salt and black pepper to taste
• 6 1-inch fresh mozzarella balls, quartered
• 1 large zucchini
• 2 eggs
• 1 cup milk
• 3 tablespoons butter
• 1 1/2 cups dry bread crumbs

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. stir in the mozzarella.
• trim the stem and blossom ends from the zucchini and halve lengthwise. scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. discard the flesh. beat 2 eggs with the milk in a bowl. lightly fill the shells with the chard mixture. pour the egg mixture over the chard.
• bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes.
• to prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes.