2 c. coarsely shredded zucchini (2 med.)
1/2 c. chopped onion
4 eggs
1 1/2 c. milk
1 tbsp. all purpose flour
1/8 tsp. ground nutmeg
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
14 oz. can sliced mushroom, drained
1 tsp. dried oregano, crushed
1 (8 oz.) can stewed tomatoes

In covered saucepan cook zucchini and onion in a small amount of salted boiling water for 5 minutes drain well. Press out excess liquid. In a bowl combine eggs, milk, flour, 1/4 teaspoon salt, 1/8 tsp. pepper and nutmeg.

Stir in cheese, mushroom and the zucchini mixture. Pour into an ungreased 10 x 6 x 2 inch baking pan. On oven rack place baking dish in a larger pan. Pour hot water into larger pan to a depth of 1 inch. Bake in 325 degrees oven for 1 hour or until knife inserted just off center comes out clean. Let stand 10 minutes before serving. Meanwhile in small saucepan combine cornstarch, oregano and a dash of salt. Stir in stewed tomatoes. Cook until mixture thickens and bubbles. Cook sauce 1 to 2 minutes more. Spoon some of sauce down center of quiche. Pass remaining sauce. Makes 5 servings.