Sep 3, 2013

Italian Zucchini Quiche

I really like quiche, I think it's the combination of egg and pastry, that I enjoy.  We have made this recipe at the pie classes we teach and everyone has been surprised how much they like the quiche.  It's a great way to use zucchini.


2 tablespoons butter
3-4 cups zucchini
3/4 cup chopped onion
1 tablespoon parsley or 2 tablespoons fresh parsley chopped
1/4 teaspoon basil or 3 leaves fresh basil chopped
1/4 teaspoon oregano
1/4 teaspoon garlic powder
3 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded mozzarella cheese
1 uncooked pie crust

Saute zucchini and onion in butter until tender.  Add parsley, basil, oregano, and garlic powder cook
an additional 2 minutes.  In bowl beat eggs with fork, add salt, pepper and cheese.  Combine egg and zucchini mixture.  Pour into 9 inch pie crust.  Bake at 375 for 25 minutes or until knife comes out clean.  Serve warm.  Top with thin slice of tomato when in season.

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