Zucchini Cheddar Quiche
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Zucchini Cheddar Quiche
  Zucchini    Quiche    Eggs  
Last updated 6/12/2012 12:57:36 AM. Recipe ID 20200. Report a problem with this recipe.
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      Title: Zucchini cheddar quiche
 Categories: Eggs
      Yield: 6 Servings
      1    9" deep dish pie shell
      1 md Onion,chopped ( 1/2 cup)
      1 tb Butter or margarine
  1 1/2 c  Packed coarsely shredded
           Zucchini (8 oz.)
    1/2 ts Leaf oregano, crumbled
    1/4 ts Leaf thyme, crumbled
    3/4 ts Salt
    1/4 ts Pepper
      3    Eggs
      2 tb Grated Parmesan cheese
  1 1/2 c  Half and half
    1/2 c  Coarsely shredded sharp
           Cheddar cheese (2 oz.)
      2    Rectangular slices Cheddar
           Cheese, each cut in half
           Into 2 triangles
  Preheat oven to hot (425 degrees).Recrimp pie shell in its aluminum
  pan,making high fluted edge.Or,transfer pastry to 4 cup square baking
  pan;crimp edges. Saute onion in butter in medium size skillet over
  medium heat for 3 minutes or until tender.Stir in
  zucchini,oregano,thyme,1/4 tsp. salt and 1/8 tsp.
  pepper.Cook,stirring constantly,for 5 minutes or until zucchini is
  tender and most of liquid has evaporated.Reserve off heat. Beat eggs
  with remaining salt and pepper in 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 slow (325
  degrees).Bake 30 to 35 minutes or until center of filling is just
  set. Overlap Cheddar triangles over top of quiche during last 2
  minutes of baking.Let quiche stand 20 minutes.Makes 6 servings.

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Recipe ID 20200 (Apr 03, 2005)

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