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| ZUCCHINI-MUSHROOM QUICHE | |
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Pastry for 10 inch pie shell 2 tbsp. butter 1/4 lb. fresh mushrooms, washed and sliced 1 sm. onion, chopped 1 c. milk 1 c. cooked zucchini slices, well drained 3 eggs, beaten 1 c. (1/4 lb.) shredded Swiss cheese, divided 1/2 tsp. salt 1/4 tsp. pepper Line a 10 inch quiche dish or pie pan with pastry; trim excess pastry around edges. Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with a fork. Bake 5 minutes longer. Let cool on rack. Melt butter in a skillet. Add mushrooms and onion; saute until tender. Drain butter from pan. Combine sauteed vegetables, milk, zucchini, eggs, 3/4 cup cheese, salt and pepper in a large bowl; stir well. Pour into pastry shell. Top with remaining 1/4 cup cheese. Bake at 375 degrees for 30 minutes or until set. Yield: one 10 inch quiche. | |
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recipe reviews #152070
Judy (Washington) says:
This was just awesome! We ate this for breakfast and then again for dinner it was so good, served with a little green salad on the side. I did sub the cheese with cheddar-Mozz pizza mix cos that's what I had. Added a small dollop of sour cream on top at dinner, just for a little extra yum! Will definitely make this again, maybe zucchini and spinach next time!
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