Zucchini Pesto Quiche
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Zucchini Pesto Quiche
  Zucchini    Pesto    Quiche    Italian  
Last updated 6/12/2012 12:57:36 AM. Recipe ID 20203. Report a problem with this recipe.
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      Title: Zucchini pesto quiche
 Categories: Italian, Cheese/eggs
      Yield: 8 Servings
 
      1    9" prebaked pastry shell
      3 sm Zucchini (halved and cut
           In 1/4" slices
      2 tb Pesto
      2 c  Swiss cheese, grated
  1 1/4 c  Jack cheese, grated
      2    Cloves garlic, minced
    1/2 ts White pepper
    1/4 ts Cayenne pepper
    1/4 c  Red bell pepper, chopped
      3    Eggs
      1 c  Half-and-half
 
  Precook zucchini (saute in butter or microwave 5 minutes). Cool and
  drain off excess moisture.  In mixing bowl, combine zucchini, pesto,
  cheeses, seasonings, and pepper.  Mound filling in pastry shell.
  Whisk eggs and half-and-half until smooth. Pour over filling. Bake in
  preheated 375 oven for 30 minutes or until done. If top begins to
  brown too fast, cover with foil.  Quiche is done when knife inserted
  in center comes out clean. Allow to stand on wire rack 5-10 minutes
  before cutting. Serve hot. Quiche may be reheated.  Great with sour
  cream.)
 




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Recipe ID 20203 (Apr 03, 2005)

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