Shredded zucchini quiche
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Eggs | |
| ¼ | cup | Milk |
| 2 | Cloves garlic; crushed | |
| ¼ | teaspoon | Salt |
| ¾ | teaspoon | Pepper |
| ¼ | cup | Parmesan cheese; grated |
| ¼ | cup | Green onions (with some green top); chopped |
| ½ | cup | Swiss cheese; shredded |
| 2 | smalls | Zucchini; coarsely grated |
| 1 | cup | Monterey jack cheese; grated |
Directions
In large bowl, beat eggs, milk, garlic, salt, pepper and parmesan. Set aside. In pre-made 9 inch pie shell (or make your own, but I use Pillsbury Fold and Bake shells), put an even layer of swiss cheese, followed by green onion, then zucchini. Sprinkle w jack cheese. Pour egg mixture over all.
Bake uncovered at 350 degrees for 25-30 minutes or until center is set when touched lightly.
Place on wire rack to cool. Serve and room temperature or chilled.
Recipe by: Shelley Weeks
Posted to FOODWINE Digest by Michelle Blair-Weeks <TRANSCRIBE@...> on Feb 15, 1998