This recipe for Zucchini Quiche, by Shoshana Gainsburg, is from Taste of Townsend,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
10 inch pie shell, not baked 5 eggs 2 cups whipping cream 1 cup sour cream ½ cup thinly sliced zucchini, lightly sauted and drained salt and pepper to taste
Beat eggs well, add cream and sour cream, stir in shredded cheese. Important that the sliced zucchini be as dry as possible. Stir zucchini into the mixture. Pour all ingredients into the pie shell. Bake 10 minutes at 400º Reduce heat to 350. Bake another 25 to 30 minutes until custard is set.
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