zucchini quiche
No Image
Prepared by Irit Birman for the March 18th meeting of the Curious Cuisiners.
►
yield
6 -8
prep time
25 Min
cook time
35 Min
method
Bake
Ingredients For zucchini quiche
-
4 cthinly sliced zucchini
-
1 lgonion, thinly sliced
-
3 Tbspbutter
-
2eggs
-
2 tspdried parsley flakes
-
1/2 tspsalt
-
1/2 tspeach garlic powder, dried basil and dried oregano
-
1/4 tsppepper
-
2 c(8oz) part skim shredded mozzarella
-
2 tspprepared mustard
-
1pastry shell (9")
How To Make zucchini quiche
-
1In a large skillet, saute the zucchini and onion in butter till 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.
-
2Cover and freeze for up to 2 months. Or, bake uncovered, at 400 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 overbrowning). Let stand for 5 minutes before cutting.
-
3To use frozen quiche: Thaw in the 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 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT