Kerrian's Summer Quiche
Author: Sheila Kerrian
Recipe type: Entree
Serves: 3-6
- Deep-dish pie shell
- 1 stick margarine
- 1 Tbs. onion powder
- 4 cups thinly sliced zucchini (chopped broccoli crowns also work well)
- 1 Tbs. dried parsley
- 1/2 tsp. dried oregano
- 1 tsp. dried basil
- 2 jumbo eggs, beaten
- 1 1/4 cups low skim shredded mozzarella
- 1 3/4 cups shredded cheddar
- 1/2 tsp. garlic powder
- 1/2 tsp. sea salt (or to taste)
- 2 ripe sliced medium tomatoes
- Pre-heat deep-dish pie shell for 6-8 minutes in 350 oven. Remove.
- Melt margarine in large non-stick frying pan.
- Add onion powder and zucchini, sauté 10 minutes, stirring until zucchini is heated through.
- Add parsley, oregano and basil, stir briefly.
- Add garlic powder and salt to taste.
- Saute briefly, take off heat.
- In medium bowl, mix eggs, mozzarella and sharp cheddar.
- Add to mixture in pan, heat for 5 minutes on low heat, stirring until well blended.
- Pour into deep-dish pie shell.
- Arrange tomato slices on top.
- Bake 30-40 minutes at 350 until firm in center and cheese is light golden brown on top.
- Let cool for 10 minutes, then slice and serve with salad.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2018/08/knr-p-54-kerrians-summer-quiche/
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