• D5b5cd8868adc0110ca9d1540083cdc3

Zucchini Quiche

This egg filled pastry pie is elegant and easy for Sunday brunch.

Prep
Cook
Serves 8people
Ingredients
4
cups Thinly sliced zucchini
1
ea. Large onion, thinly sliced
3
tbsp Butter
2
ea. Eggs
2
tsp Dried parsley flakes
1
/2 tsp. Salt
1
/2 tsp. Garlic powder
1
/2 tsp. Dried basil
1
/2 tsp. Dried oregano
1
/4 tsp. Pepper
2
cup Part skimmed mozzarella cheese (about 8 oz.)
1
ea. Pastry shell (9 in.)
Directions
1.
Preheat oven to 400F. In a large skillet, saute zucchini and onion in butter until tender. Remove and set aside. In a large bowl, whisk eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Pour into pastry shell.
2.
Put pastry shell onto a sheet tray (makes taking the quiche out later easier) and bake in oven 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).
3.
When quiche is done, remove from oven and cool for 15 mins. before slicing into it.

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