Vegetarian Cheese Tart Recipe
Ingredients
| Cashews | 1/3 Cup (16 tbs), chopped | |
| Pie shell | 1 9 inch, frozen | |
| Butter | 3 Tablespoon | |
| Zucchini | 3 Medium, thinly sliced | |
| Garlic | 2 Clove (5gm), crushed | |
| Dried dill | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/8 teaspoon freshly groundfepper | ||
| Eggs | 3 , Well beaten | |
| Monterey jack cheese | 1 Cup (16 tbs), cubed | |
| Parsley | 2 Tablespoon, chopped | |
Directions
Preheat oven to 325°F.
Sprinkle nuts evenly on crust.
Melt butter in small skillet over medium heat.
Add zucchini and garlic and saute several minutes until softened.
Sprinkle with dill, salt and pepper and toss lightly.
Spoon into crust.
Pour eggs over and sprinkle with cheese and parsley.
Bake until set, about 45 minutes.
Sprinkle nuts evenly on crust.
Melt butter in small skillet over medium heat.
Add zucchini and garlic and saute several minutes until softened.
Sprinkle with dill, salt and pepper and toss lightly.
Spoon into crust.
Pour eggs over and sprinkle with cheese and parsley.
Bake until set, about 45 minutes.
Chef
