Italian-Zucchini Quiche
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 10-inch N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
pastry for one 10-inch pie 4 cups thinly sliced zucchini 1 cup chopped onion
1/2 cup butter or margarine, melted 1/2 cup chopped fresh parsley 1/2 teaspoon salt
1/4 teaspoon garlic powder 1/4 teaspoon dried whole basil 1/4 teaspoon dried whole oregano
2 eggs, beaten 2 cups (8 ounces) shredded Muenster cheese 2 teaspoons Dijon mustard



1 Line a 10-inch quiche dish with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400 F. for 3 minutes; remove from oven, and prick pastry again with fork. Bake an additional 5 minutes.
2 Saute zucchini and onion in butter in a large skillet until tender. Stir in parsley, salt, garlic powder, basil, and oregano. Combine eggs and cheese; stir into vegetable mixture.
3 Spread pastry with mustard. Pour vegetable mixture into pastry shell. Bake at 375 F. for 20 minutes or until set. Let stand 10 minutes before serving.

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