Summer Quiche
easy quiche with summer veggies
Ingredients
- 1 9" Deep-dish pie shell
- 1 stick margarine
- 1 Tablespoon onion powder
- 4 cups thinly sliced zucchini (chopped broccoli crowns also work well)
- 1 Tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt (or to taste)
- 2 jumbo eggs, beaten
- 1 1/4 cups low skim, shredded mozzarella
- 1 3/4 cups shredded cheddar
- 2 ripe, sliced medium tomatoes
Instructions
- Pre-bake 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.