Zucchini Quiche Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Zucchini | 3 Medium, sliced | |
| Onion | 1 Large, sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Oregano | 1/4 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1/2 lb. Mozzarella cheese, grated 250 g | ||
| Eggs | 2 | |
| Parsley | 1/4 Teaspoon, chopped | |
| Unbaked pie shell | 9 inch | |
Directions
Heat the butter in a large saucepan or Dutch oven and add the zucchini, onion, garlic, oregano, basil and black pepper.
Saute, stirring frequently, over medium heat for approximately 15-20 minutes or until the zucchini and onion are fork tender.
Remove the vegetable mixture from the heat and cool slightly.
Beat together the grated cheese and eggs and combine with the vegetable mixture.
Mix well.
Stir in the chopped parsley.
Preheat the oven to 350°F (180°C).
Bake the pie shell, empty, for approximately 5 minutes.
Remove from the oven and pour the zucchini mixture into it.
Return to the oven and bake for approximately 30-40 minutes or until a toothpick inserted in the centre comes out clean.
Let stand 5-10 minutes before cutting.
Saute, stirring frequently, over medium heat for approximately 15-20 minutes or until the zucchini and onion are fork tender.
Remove the vegetable mixture from the heat and cool slightly.
Beat together the grated cheese and eggs and combine with the vegetable mixture.
Mix well.
Stir in the chopped parsley.
Preheat the oven to 350°F (180°C).
Bake the pie shell, empty, for approximately 5 minutes.
Remove from the oven and pour the zucchini mixture into it.
Return to the oven and bake for approximately 30-40 minutes or until a toothpick inserted in the centre comes out clean.
Let stand 5-10 minutes before cutting.
Chef
