Ingredients
Ingredient Checklist
1 pound zucchini (about 2 medium)
1 tablespoon extra-virgin olive oil
1 ½ cups sliced leeks (about 2 medium)
¼ teaspoon salt, divided
6 large eggs
¾ cup half-and-half
¼ cup chopped fresh chives, divided
½ cup crumbled feta cheese, divided
1 cup shredded fontina cheese, divided
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ZIP 91711
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Upland, CA 91784
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Directions Instructions Checklist
Step 1
Preheat oven to 350 degrees F. Very thinly slice zucchini with a mandoline or very sharp knife to equal about 4 cups (reserve any extra zucchini for another use).
Step 2
Heat oil in a large skillet over medium-high heat. Add leeks, 3 cups of the zucchini slices and 1/8 teaspoon salt; cook, stirring often, until the vegetables are beginning to soften, 4 to 5 minutes. Remove from heat and let the vegetables cool slightly, about 5 minutes.
Step 3
Meanwhile, whisk eggs, half-and-half, 3 tablespoons chives and the remaining 1/8 teaspoon salt in a medium bowl. Set aside.
Step 4
Lightly coat a 9-inch glass pie pan with cooking spray. Spread half the vegetable mixture in the prepared pan; sprinkle with 1/4 cup feta and 1/2 cup fontina. Top with the remaining vegetable mixture and the remaining 1/2 cup fontina. Slowly pour the egg mixture evenly over the top. Arrange the remaining 1 cup zucchini slices in an overlapping circular pattern over the top and sprinkle with the remaining 1/4 cup feta. Place the pie pan on a rimmed baking sheet; bake until puffed and set in the center, 35 to 40 minutes. Sprinkle with the remaining 1 tablespoon chives. Let cool slightly before cutting.
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