Italian Tomato Zucchini Quiche |
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Prep Time: 20 Minutes Cook Time: 38 Minutes |
Ready In: 58 Minutes Servings: 6 |
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Very nice luncheon dish with a green salad & crusty rolls or try serving it with my Italian Cauliflower Salad. Nice tasty quiche. Ingredients:
2 cups zucchini, skin on, thinly sliced |
1 cup onion, thinly sliced |
2 garlic cloves, minced (optional) |
3 tablespoons olive oil |
1 teaspoon salt |
2 medium tomatoes, peeled and chopped |
1 cup tomato sauce |
1/4 teaspoon dried oregano |
1/4 teaspoon dried tarragon |
2 cups small curd cottage cheese |
3 eggs, beaten |
3/4 cup milk |
1/2 cup mozzarella cheese, grated |
1 (10 inch) pie shells, unbaked |
Directions:
1. In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
2. Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
3. Mix together the eggs, milk and cottage cheese; mix well.
4. Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
5. Bake in 350°F oven for 35 minutes.
6. Sprinkle on the cheese and return to the oven to melt the cheese.
7. Warm the tomato sauce and serve with the quiche wedges.
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