"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Quiche Recipe

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This recipe for Vegetable Quiche, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Allen
Added: Tuesday, May 6, 2008


1/8 tsp garlic powder or garlic salt
2 9" pie crusts
3 medium zucchini (around 3 cups)
2 eggs
4 cups shredded mozzarella cheese
1 medium onion
1/4 tsp salt
1/4 tsp pepper
1/2 tsp parsley
1/8 tsp oregano
1/8 tsp dill weed
1/2 stick butter

Saute zucchini and onions in butter. Mix in the rest of the ingredients in a large bowl. Pour mixture into the 2 pie crusts. Cook at 375 degrees for 30 - 40 minutes until top is golden brown.




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