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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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If your garden is full of zucchini, you'll be happy to know that they make a terrific brunch side dish too. Ingredients:
1 (10 inch) unbaked pie crust |
2 tablespoons butter, melted |
2/3 cup bacon bits |
4 cups diced zucchini |
4 eggs |
1/2 cup heavy cream |
1/2 teaspoon dried marjoram |
1 teaspoon onion salt |
1/4 teaspoon cayenne pepper |
2 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush crust with melted butter. Sprinkle bacon bits inside crust. Place zucchini, eggs and cream in a blender; puree until smooth. Pour zucchini mixture into a bowl and stir in marjoram, onion salt and cayenne. Fold cheese and pour mixture into pie crust.
3. Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 45 minutes, or until set.
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