Zucchini Quiche

This, with a vinaigrette salad, makes a great brunch or light dinner.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  unbaked 10-inch pie shell (purchased or homemade)
• 6  eggs, beaten
• 2 1⁄4 cups  thinly sliced zucchini, divided
• 1⁄2 cup  chopped onion
• 2  tablespoons butter
• 1⁄2 cup  freshly grated parmesan cheese
• 1⁄2 cup  shredded swiss cheese or 1⁄2 cup monterey jack cheese
• 1 1⁄2 cups milk or 1 1⁄2 cups  light cream
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon celery seed
• 1⁄4 teaspoon dried tarragon, lightly crushed
• 1⁄8 teaspoon fresh ground black pepper or 1⁄8 teaspoon white pepper

Directions

1. Brush pie shell with a little of the beaten egg to seal.
2. Bake at 425 degrees F for about 5 minutes, until golden brown, and let cool on a wire rack.
3. Reduce oven temperature to 350 degrees F.
4. In medium skillet, cook 2 cups zucchini and onion in butter until tender but not browned, about 3-5 minutes.
5. Spread evenly in pie shell and sprinkle with cheeses.
6. Combine beaten eggs with all remaining ingredients until well blended.
7. Pour over zucchini, and bake for 30-40 minutes, until knife inserted in center comes out clean.
8. Let stand 5 minutes before serving.
9. Garnish with reserved zucchini slices.