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ZUCCHINI CHEDDAR QUICHE




List of Ingredients



• 9" DEEP DISH FROZEN PIE SHELL
  
• 1/2 CUP CHOPPED ONION
  
• 1 TABLESPOON BUTTER
  
• 1 1/2 CUPS PACKED CORSELY SHREDDED ZUCCHINI
  
• 1/2 TEASPOON OREGANO LEAVES, CRUMBLED
  
• 1/4 TEASPOON THYME LEALVELS, CRUMBLED
  
• 3/4 TEASPOON SALT
  
• 1/4 TEASPOON PEPPER
  
• 3 EGGS
  
• 2 TABLESPOONS GRATED PARMESAN CHEESE
  
• 1 1/2 CUPS HALF AND HALF
  
• 1/2 CUP COARSELY SHREDDED SHARP CHEDDAR CHEESE
  
• 2 RECTANGULAR SLICES CHEDDAR CHEESE EACH CUT IN HALF INTO 2 TRIANGLES
  






Instructions



1. PREHEAT OVEN TO 425°.
   
2. SAUTE ONION IN BUTTER IN A SKILLET OVER MEDIUM HEAT FOR 3 MINUTES OR UNTIL TENDER. STIR IN ZUCCHINI, OREGANO, THYME, 1/4 TEASPOON SALT AND 1/8 TEASPOON PEPPER. COOK STIRRING CONSTANTLY FOR 5 MINUTES OR UNTIL ZUCCHINI IS TENDER AND MOST OF THE LIQUID IS EVAPORATED. REMOVE FROM HEAT.
   
3. BEAT EGGS WITH REMAINING SALT AND PEPPER IN A BOWL, ADD PARMESAN CHEESE AND HALF AND HALF.
   
4. SPOON ZUCCHINI MIXTURE EVENLY INTO SHELL. SPRINKLE WITH CHEDDAR CHEESE. POUR EGG MIXTURE OVER AND BAKE FOR 20 MINUTES ( IF THE CRUST IS BROWNING TOO QUICKLY, COVER WITH FOIL).
   
5. LOWER TEMPERATURE TO 325° AND BAKE UNTIL CENTER IS JUST SET.
   
6. OVERLAP CHEDDAR TRIANGLES OVER TOP OF QUICHE DURING THE LAST 2 MINUTES OF BAKING.
   
7. LET QUICHE STAND 20 MINUTES BEFORE CUTTING.
   
8. 6 SERVINGS