Zucchini Pesto Quiche



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  • Cooking Time: N/A

Zucchini Pesto Quiche

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.)


Ingredients:

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

Serves:

8 Servings 		 
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