Title: Zucchini Cheddar Quiche
Categories: Cheese
Yield: 6 Servings
| 1 | | 9" deep dish pie shell |
| 1 | md | Onion,chopped ( 1/2 cup) |
| 1 | tb | Butter or margarine |
| 1 1/2 | c | Packed coarsely shredded Zucchini (8 oz.) |
| 1/2 | ts | Leaf oregano, crumbled |
| 1/4 | ts | Leaf thyme, crumbled |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | | Eggs |
| 2 | tb | Grated Parmesan cheese |
| 1 1/2 | c | Half and half |
| 1/2 | c | Coarsely shredded sharp Cheddar cheese (2 oz.) |
| 2 | | Rectangular slices Cheddar Cheese, each cut in half Into 2 t |
Preheat oven to hot (425 degrees).Recrimp pie shell in its aluminum
pan,making high fluted edge.Or,transfer pastry to 4 cup square baking
pan;crimp edges. Saute onion in butter in medium size skillet over medium
heat for 3 minutes or until tender.Stir in zucchini,oregano,thyme,1/4 tsp.
salt and 1/8 tsp. pepper.Cook,stirring constantly,for 5 minutes or until
zucchini is tender and most of liquid has evaporated.Reserve off heat. Beat
eggs with remaining salt and pepper in bowl.Add Parmesan cheese and half
and half.Spoon reserved zucchini mixture evenly into pie shell.Sprinkle
with Cheddar cheese.Pour egg mixture over zucchini. Bake in preheated oven
for 20 minutes;cover crust with aluminum foil,if browning too fast.Lower
oven temperature to slow (325 degrees).Bake 30 to 35 minutes or until
center of filling is just set. Overlap Cheddar triangles over top of quiche
during last 2 minutes of baking.Let quiche stand 20 minutes.Makes 6
servings.