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Friday May. 18, 2012
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Zucchini-Cheddar Quiche
By Tom Nesbitt
1 frozen 9-inch
deep-dish pie shell, thawed
1 med. onion, chopped
1 tbs butter
8 oz coarsely shredded zucchini
1/2 tsp leaf oregano, crumbled
1/4 tsp leaf thyme, crumbled
3/4 tsp salt
3 eggs
2 tbs grated parmesan cheese
1 1/2 cup half and half
2 oz coarsely shredded sharp
cheese
2 rectangular slices Cheddar
cheese each cut in half into triangles
1/4 tsp pepper
Directions :
Preheat oven to 425°F.
Re-crimp pie shell in its aluminum pan, making high fluted edge. Or, transfer
pastry to 4-cup square baking pan; crimp edges. Sauté onion in butter
in medium-size skillet over medium heat for 3 minutes or until tender.
Stir in zucchini, oregano, thyme, 1/4 teaspoon of the salt and 1/8 teaspoon
of the pepper. Cook, stirring constantly, for 5 minutes or until zucchini
is tender and most of the liquid has evaporated. Reserve off heat. Beat
eggs with remaining salt and pepper in medium-size bowl. Add Parmesan cheese
and half and half. Spoon reserved zucchini mixture evenly into pie shell.
Sprinkle with Cheddar cheese. Pour egg mixture over zucchini. Bake in preheated
oven for 20 minutes; cover crust with aluminum foil if browning too fast.
Lower oven temperature to 325°F. Bake 30 to 35 minutes or until center
of filling is just set. Overlap Cheddar cheese triangles over top of quiche
during the last 2 minutes of baking. Let quiche stand 20 minutes. Serves
6. |
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