Zucchini Quiche

Submitted by Toby Jermain

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

 

• Ready In: 55mins
• Ingredients: 12
• 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.

Reviews

[MaryLShaw]

This was delicious, we did have with a small salad. I will make again