"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini Quiche Recipe

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This recipe for Zucchini Quiche, by , is from The Cruze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kelly Cruze

Category:
Category:

Ingredients:  
Ingredients:  
4 c. thinly sliced zucchini
1 large onion, thinly sliced (or 1/2 c. chopped)
3 Tbsp. butter
2 eggs
2 tsp. dried parsley
1/2 tsp. each of salt, garlic powder, dried basil and oregano
1/4 tsp. pepper
2 c. (8 oz.) part-skim shredded mozzarella cheese
1 pastry shell (9 in.)

Directions:
Directions:
In large skillet, saute zucchini and onion in butter until tender; drain. In large bowl, whisk eggs, parsley, salt, garlic powder, basil, oregano, and pepper. Stir in cheese and zucchini mixture. Add egg mixture. Cover. May be frozen for up to 2 months.
To use frozen quiche: Thaw in refrigerator. Bake, uncovered, at 400 for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 30 minutes or so if needed to prevent over browning). Let stand for 5 minutes before cutting.
To use immediately: Bake uncovered at 400 for 35-40 minutes or until a knife inserted near center comes out clean and crust is golden brown (cover loosely with foil after 20 minutes or so if needed to prevent over browning). Let stand 5 minutes before cutting.

 

 

 

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