Zucchini Quiche Recipe

Ingredients

• 4 cups thinly sliced zucchini
• 1 large onion, thinly sliced
• 3 tablespoons butter
• 2 eggs
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon each garlic powder, dried basil and oregano
• 1/4 teaspoon pepper
• 2 cups (8 ounces) part-skim shredded mozzarella cheese
• 2 teaspoons prepared mustard
• 1 pastry shell (9 inches)

Directions

• In a large skillet, saute the zucchini and onion in butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano and pepper. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add egg mixture.
• Cover and freeze for up to 2 months. Or bake, uncovered, at 400° for 35-40 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 25 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.
• To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting. Yield: 6-8 servings.
  
  To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400° for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown (cover loosely with foil after 35 minutes if needed to prevent overbrowning). Let stand for 5 minutes before cutting.

Zucchini Quiche published in Quick Cooking July/August 2005, p7