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Italian-Zucchini Quiche




Source of Recipe


Internet


List of Ingredients




pastry for one 10-inch pie
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

Line a 10-inch quiche dish with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 F. for 3 minutes; remove from oven, and prick pastry again with fork. Bake an additional 5 minutes. Saute zucchini and onion in butter in a large skillet until tender. Stir in parsley, salt, garlic powder, basil, and oregano. Combine eggs and cheese; stir into vegetable mixture. Spread pastry with mustard. Pour vegetable mixture into pastry shell. Bake at 375 F. for 20 minutes or until set. Let stand 10 minutes before serving.


Recipe