"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini-Cornbread Quiche Recipe

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This recipe for Zucchini-Cornbread Quiche, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Jones
Added: Monday, June 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c. thinly sliced zucchini
1/2 med. onion, chopped
1 clove minced garlic
1 c. Jiffy corn muffin mix
1/2 c. grated Parmesan cheese
1/2 c. oil
4 beaten eggs
Salt and pepper to taste

Directions:
Directions:
Preheat oven to 350 degrees. Mix all ingredients well in a mixing bowl. Pour into greased 10 inch Pyrex pie pan and bake for 25 minutes. Cool before cutting into squares or wedges.
This dish can be reheated.

Number Of Servings:
Number Of Servings:
8

 

 

 

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