Zucchini Cheddar Quiche
Yield
1 quichePrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | medium |
onions
chopped |
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 ½ | cups |
zucchini
shredded |
|
| ½ | teaspoon |
oregano
crumbled |
|
| ¼ | teaspoon |
thyme
crumbled |
*
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | large |
eggs
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 ½ | cups |
light cream (half&half)
|
|
| ½ | cup |
cheddar cheese, very old, sharp
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 1 | medium |
onions
chopped |
|
| 15 | ml |
butter
or margarine |
|
| 355 | ml |
zucchini
shredded |
|
| 2.5 | ml |
oregano
crumbled |
|
| 1.3 | ml |
thyme
crumbled |
*
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3 | large |
eggs
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 355 | ml |
light cream (half&half)
|
|
| 118 | ml |
cheddar cheese, very old, sharp
shredded |
|
Directions
Preheat oven to hot.
Recrimp pie shell in its aluminum pan, making high fluted edge.
Or, transfer pastry to 4 cup square baking pan;crimp edges.
Sauté onion in butter in medium size skillet over medium heat for 3 minutes or until tender.
Stir in zucchini, oregano, thyme, ¼ teaspoon salt and ⅛ teaspoon 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. Bake 30 to 35 minutes or until center of filling is just set.
Let quiche stand 20 minutes.
