Title: Zucchini Pesto Quiche
Categories: Italian Cheese
Yield: 8 Servings
| 1 | | 9" prebaked pastry shell |
| 3 | sm | Zucchini (halved and cut |
| | | In 1/4" slices |
| 2 | tb | Pesto |
| 2 | c | Swiss cheese, grated |
| 1 1/4 | c | Jack cheese, grated |
| 2 | | Cloves garlic, minced |
| 1/2 | ts | White pepper |
| 1/4 | ts | Cayenne pepper |
| 1/4 | c | Red bell pepper, chopped |
| 3 | | Eggs |
| 1 | c | Half-and-half |
Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain
off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses,
seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and
half-and-half until smooth. Pour over filling. Bake in preheated 375 oven
for 30 minutes or until done. If top begins to brown too fast, cover with
foil. Quiche is done when knife inserted in center comes out clean. Allow
to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be
reheated. Great with sour cream.)