Cashew Zucchini Quiche
.
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cashew nuts
chopped |
*
|
| 1 | each |
pie shell (9 inch)
raw |
|
| 3 | tablespoons |
butter
|
|
| 3 | medium |
zucchini
thinly sliced |
|
| 2 | cloves |
garlic
minced |
|
| ¼ | teaspoon |
dill weed
dried |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
accent
|
* |
| 1 | pinch |
black pepper
ground, fresh |
*
|
| 3 | large |
eggs
well beaten |
|
| 1 | cup |
monterey jack cheese
|
*
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cashew nuts
chopped |
*
|
| 1 | each |
pie shell (9 inch)
raw |
|
| 45 | ml |
butter
|
|
| 3 | medium |
zucchini
thinly sliced |
|
| 2 | cloves |
garlic
minced |
|
| 1.3 | ml |
dill weed
dried |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
accent
|
* |
| 1 | pinch |
black pepper
ground, fresh |
*
|
| 3 | large |
eggs
well beaten |
|
| 237 | ml |
monterey jack cheese
|
*
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
Preheat oven to 325℉ (160℃).
Sprinkle nuts evenly over the pie crust.
Melt butter in a small skillet over medium heat.
Add zucchini and garlic and sauté until almost soft.
Sprinkle with dill, salt, Accent and ground pepper.
Spoon into pie shell.
Pour eggs over and sprinkle with cheese and parsley.
Bake until set or when a knife is inserted and it comes out clean.
