Zucchini Quiche

Name: Zucchini Quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 cup breadcrumbs; 1 medium zucchini, thin sliced, drained on paper towel; 2 tablespoons olive oil; 1/4 cup margarine; 1/4 cup flour; 2/3 cup scalded milk; 1/2 cup romano cheese; 1 egg, beaten; 1/4 teaspoon ground nutmeg; salt and pepper

(10)

Recipe by Bergy

A little different with a bread crumb crust instead of the usual pie crust. Easy to make.

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

cup breadcrumbs
1

medium zucchini, thin sliced, drained on paper towel
2

tablespoons olive oil
¹⁄₄

cup margarine
¹⁄₄

cup flour
²⁄₃

cup scalded milk
¹⁄₂

cup romano cheese
1

egg, beaten
¹⁄₄

teaspoon ground nutmeg
salt and pepper

DIRECTIONS

Butter a 9-inch pie plate and press the crumbs into it to make a crust.
Preheat the oven to 350°F degrees.
Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels.
In a saucepan, melt margarine.
Add flour; stir well.
Add milk slowly stirring all the time.
Cook until thickened.
Stir in the cheese, egg and salt and pepper.
Gently mix in the zucchini.
Ladle into the bread crumb crust.
Bake in 350°F degree oven for 35 minutes.

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