The prettiest way to eat your veggies

We’re obsessed with this spiral of summer squash and zucchini! 🤩 To get the recipe online, visit our profile and click the “likeshop” link, then click on the image that corresponds to this video. To save the recipe with MyRecipes, simply tap the heart icon. 🩷 Ingredients ⁃ 1 (14.1-ounce) package frozen pie crust (1 crust), thawed ⁃ 2 small zucchini, trimmed ⁃ 1 medium summer squash, trimmed ⁃ 6 large eggs ⁃ ½ cup half-and-half ⁃ ¾ teaspoon salt plus ⅛ teaspoon, divided ⁃ ½ teaspoon salt-free garlic-herb seasoning plus ⅛ teaspoon, divided ⁃ ½ teaspoon ground pepper ⁃ ⅓ cup part-skim ricotta cheese ⁃ 1 tablespoon chopped fresh chives Directions 1. Preheat oven to 400°F with rack in middle position. Line pie crust with parchment paper and fill with pie weights or dried beans. Place the crust on a foil-lined baking sheet. Bake until the edges begin to set, about 12 minutes. Remove the parchment and weights and bake until lightly golden, about 5 minutes more. Let cool completely on the baking sheet on a wire rack, about 15 minutes. Reduce oven temperature to 375°F. 2. Using a mandoline or vegetable peeler, slice trimmed zucchini and summer squash lengthwise into long ⅛-inch-thick ribbons. Arrange the ribbons in a spiral pattern in the cooled crust. 3. Whisk 6 eggs, ½ cup half-and-half, pepper, ¾ teaspoon salt, ½ teaspoon garlic-herb seasoning and ½ teaspoon pepper in a medium bowl until combined. Pour the egg mixture over the vegetables. Carefully transfer to the oven, leaving the quiche on the baking sheet. 4. Bake until the filling is set and a knife inserted in the center comes out clean, 40 to 45 minutes. 5. Meanwhile, stir ⅓ cup ricotta, 1 tablespoon chives and the remaining ⅛ teaspoon each salt and garlic-herb seasoning in a small bowl until combined. 6. Let the quiche cool for at least 10 minutes. Dollop with the ricotta mixture. Cut into 6 wedges and serve warm or at room temperature. #quickrecipes #quiche #brunch #highprotein #mealprepideas