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Zucchini Quiche

From Lakeville, Massachusetts, Karen Howard explains, "A few years ago, I found this zucchini recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw in the morning and pop it into the oven when you get home!"

6-8 ServingsPrep: 25 min. Bake: 35 min.

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

2 of 2

Zucchini Quiche (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 272 calories, 19 g fat (10 g saturated fat), 91 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 1 g fiber, 9 g protein.