Zucchini pesto quiche
Yield: 8 servings
Ingredients:
- 1 9" prebaked pastry shell 2 Cloves garlic minced
- 3 sm Zucchini (halved and cut 1/2 ts White pepper In 1/4" slices 1/4 ts Cayenne pepper
- 2 tb Pesto 1/4 c Red bell pepper chopped
- 2 c Swiss cheese grated 3 Eggs
- 1 1/4 c Jack cheese
Instructions:
grated 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.)
