Ingredients
1 tablespoon olive oil
2 cloves minced garlic
1/2 small red onion, thinly sliced
1 diced zucchini
10 eggs
2 cups reduced-fat milk
1 teaspoon fresh chopped thyme
1 1/4 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
9-inch Low-Fat All-Purpose Pie Crust
1/4 cup crumbled goat cheese
1 cup chopped baby spinach
1 tablespoon grated Parmesan
Preparation
Preheat oven to 350 degrees. Heat olive oil in a pan. Saute garlic, onion, and zucchini until tender, 6 to 8 minutes. Let cool.
Whisk eggs, milk, thyme, salt, and black pepper. Spread cooked vegetables on a baked 9-inch pie crust.
Add goat cheese, then baby spinach. Slowly pour in egg mixture and sprinkle with grated Parmesan and more pepper, if desired.
Bake on a rimmed baking sheet 50 to 60 minutes until the center is just set. Let cool 30 minutes before serving.
