Wednesday, August 25, 2010

Zucchini Cheese Quiche

Yesterday I walked out to the garden to hunt for produce among the weeds. I found two HUGE zucchini, the kind of squash that could be used as a small schooner (the ship-not the beer glass). Anyway, that got me into a "must find some way to use this massive fruit" kind of mood and I started scouring the internet for great recipes. I found one at The recipe is for Zucchini Cheese Quiche. I improvised a little and tweaked a little, so I will share my version with you here, then you can check out Sue's great version as well.

Zucchini Cheese Quiche

2 9" unbaked pie shells

3 Tbl. Butter
1 whole Red Onion
5 tsp. Minced Garlic (I am a garlic lover)

**Sautee the onion and Garlic in the butter in a large skillet. I cooked mine until the onion was nice and transparent. Add:

2 lb. Zucchini, peeled, seeded and sliced thin
1 tsp. salt
1/2 tsp. pepper
** Cook until the Zucchini is tender (about five minutes, stirring often) Remove from heat and set aside. In a seperate bowl, combine:

6 eggs
2-3 Tbl. Dijon Mustard
3 tsp. dried Oregano
1 C. shredded Colby Jack cheese
**After it is well combined, pour it over the zucchini mixture in the skillet and stir together.

Then pour mixture evenly into the two pie shells. Top pie with shredded parmesan cheese (about 1/4 C. per pie) Bake at 350 F for 50 minutes or until center is set and top is golden brown.
My kiddos had second helpings. They also have decided to take some tomorrow for school lunch! Love it. Hope you love it.

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