Ingredients
Equipment
Method
- Start by heating your oven to 350 degrees F. This is the perfect temperature for roasting the chicken and fennel. In a mixing bowl, whisk together vegetable oil and TABASCO Chipotle sauce until well combined. This spicy marinade will infuse the chicken with flavor.
- Next, rub the marinade generously onto the chicken breast. Don’t forget to season both sides with salt and pepper to elevate the taste. Transfer the chicken to a baking sheet and roast it until the thickest part registers 165 degrees F, which should take about 12 to 15 minutes. Once cooked, remove it from the oven and allow it to cool before slicing.
- While the chicken is roasting, prepare your zucchini. Use a food processor to shred it, or grate using the largest holes of a box grater. Aim for roughly 5 1/2 to 6 cups of shredded zucchini. After shredding, place it in a cheesecloth and squeeze out as much moisture as possible, which will help keep your quiche from getting soggy.
- For the fennel, rub the quartered pieces with some more vegetable oil, seasoning them with salt and pepper. Place the fennel on a baking sheet and roast at 400 degrees F until they caramelize, about 25 minutes. Once done, set them aside to cool.
- Slice the remaining zucchini lengthwise and grill it on a stovetop grill over medium-high heat. Cook until you see beautiful grill marks and the zucchini becomes tender, which should take about 3 to 5 minutes.
- Now, let’s assemble the quiche. Spray a quarter baking sheet (approximately 12x9 inches) with cooking spray. In a large bowl, mix the shredded zucchini with the beaten eggs and press the mixture into the bottom of the baking sheet. Bake this base at 450 degrees F for 8 minutes.
- Once the base is baked, reduce the oven temperature to 375 degrees F and continue baking for another 10 minutes. After this, take it out of the oven and sprinkle on a layer of mozzarella cheese, reserving about 1/4 cup for later use. Layer the roasted chicken, grilled zucchini, and roasted fennel on top.
- Finally, sprinkle the remaining mozzarella cheese on top and return the quiche to the oven. Bake at 350 degrees F until the cheese is melted and bubbly, which should take about 7 to 10 minutes. Once done, let it cool slightly before slicing and serving.
Notes
To store leftovers, wrap the quiche tightly with plastic wrap or place in an airtight container. It will last up to 3 days in the fridge. This quiche freezes well! Slice it into portions, wrap them individually, and store them in the freezer for up to 2 months.