Italian Zucchini Quiche

I like having the sauce on the side for this quiche. I put the chopped jalapeno in the tomato sauce while it cooks. Nice brunch/lunch dish.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  cups zucchini, thinly sliced
• 1  cup onion, thinly sliced
• 3  garlic cloves, minced
• 3  tablespoons olive oil
• 1  teaspoon salt
• 2  medium tomatoes, peeled and chopped
• 1  cup tomato paste
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon dried tarragon
• 1  jalapeno pepper, chopped (optional)
• 2  cups small curd cottage cheese
• 3  eggs
• 3⁄4 cup milk
• 1⁄2 cup mozzarella cheese, grated (you may use low fat)
• 1  unbaked 10-inch pie shell

Directions

1. Heat oven to 350°F.
2. Heat the olive oil in a skillet and saute zucchini, onions and garlic.
3. Season with salt and set aside.
4. Simmer the tomatoes, tomato sauce and remaining herbs until the tomatoes are soft, set aside Mix the cottage cheese, eggs and milk, mix well.
5. Place zucchini mixture in the pie shell.
6. Add egg mixture and 4 tbsp of the tomato sauce.
7. Bake 35 minutes or until set.
8. Sprinkle with the mozzarella, return to the oven until cheese melts.
9. Heat tomato sauce and serve with the quiche.