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Zucchini Tomato Quiche




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds zucchini
salt
3 medium ripe tomatoes
4 tablespoons butter
1 tablespoon oil
3 eggs, separated
2 cups Swiss cheese, grated
1/2 cup feta cheese
freshly ground pepper
1 tablespoon fresh basil, chopped or mint

Wash the zucchini, trim and cut into 1/4 inch slices. Salt, drain and pat dry. Meanwhile, peel the tomatoes, halve horizontally and remove the seeds. Heat 2 tablespoons butter with the oil in large saute pan. Lightly brown the zucchini on both sides, drain on brown paper. Lightly brown the tomatoes until they soften slightly but do not become limp. Cool. When you are ready to assemble the pie, beat the egg yolks, set aside. Place half the zucchini in 9 x 12 inch dish. Sprinkle with 1/3 of the grated Swiss cheese and half the feta cheese, dot with 1 tablespoon butter and sprinkle with salt, pepper and half the basil or mint. Beat the egg whites and fold into the yolks. Spread half of this mixture over cheeses. Slightly flatten the halved tomatoes and arrange across the pie. Sprinkle with 1/3 of the Swiss cheese, half of the Feta cheese and the remaining basil or mint. Top with the remaining zucchini slices and season with salt and pepper. Spread with remaining egg mixture, top with the remaining Swiss cheese and dot with remaining tablespoon of butter. Bake in a preheated 400F oven for 25 to 30 minutes or until the eggs are set.


Recipe