Zucchini Quiche
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 dough or pie shell 4 cups thinly sliced zucchini 1 cup chopped onion 1/2 cup butter or margarine, melted 1/2 cup chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon dried whole basil 1/4 teaspoon dried whole oregano 2 eggs, beaten 2 cups (8 ounces) shredded Muenster cheese 2 teaspoons Dijon mustard

Instructions

Preheat oven to 400. Line a 10-inch quiche dish with crust dough. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake for 3 minutes; remove from oven, and prick pastry again with fork. Bake an additional 5 minutes. Saute the zucchini and onion in butter in a large skillet until tender. Remove the vegetables from the heat and cool slightly. Stir in the parsley, salt, garlic powder, basil, and oregano. In a bowl combine the eggs and cheese and then add the sauteed vegetable mixture. Spread the mustard on the bottom and sides of the uncooked pastry with the mustard. Pour the vegetable mixture into the pie shell. Reduce heat to 375 and bake for 20 minutes or until set. Let stand 10 minutes before serving. Serves 6.

Serving Size

Serves 6

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