Zucchini pesto quiche
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" prebaked pastry shell | |
| 3 | smalls | Zucchini (halved and cut |
| In 1/4\" slices | ||
| 2 | tablespoons | Pesto |
| 2 | cups | Swiss cheese, grated |
| 1¼ | cup | Jack cheese, grated |
| 2 | Cloves garlic, minced | |
| ½ | teaspoon | White pepper |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | cup | Red bell pepper, chopped |
| 3 | Eggs | |
| 1 | cup | Half-and-half |
Directions
Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper. Mound filling in pastry shell.
Whisk eggs and half-and-half until smooth. Pour over filling. Bake in preheated 375 oven for 30 minutes or until done. If top begins to brown too fast, cover with foil. Quiche is done when knife inserted in center comes out clean. Allow to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be reheated. Great with sour cream.)