Summer is coming and there is nothing better than fresh garden vegetables. This Zucchini Quiche can be made for dinner tonight or frozen for another busy day.
Zucchini Quiche
4 cups thinly sliced zucchini
1 large onion, thinly sliced
3 tablespoons butter
2 eggs
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon pepper
2 cups (8 ounces) shredded mozzarella cheese
2 teaspoons prepared mustard
1 pastry shell (9 inches)
In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
Cover and freeze for up to 2 months. Or bake, uncovered, at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent over-browning). Let stand for 5 minutes before cutting.
To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400 degrees 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 35 minutes if needed to prevent over-browning). Let stand for 5 minutes before cutting. Yield: 6-8 servings.
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