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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This, with a vinaigrette salad, makes a great brunch or light dinner. Ingredients:
1 unbaked 10-inch pie shell (purchased or homemade) |
6 eggs, beaten |
2 1/4 cups thinly sliced zucchini, divided |
1/2 cup chopped onion |
2 tablespoons butter |
1/2 cup freshly grated parmesan cheese |
1/2 cup shredded swiss cheese or 1/2 cup monterey jack cheese |
1 1/2 cups milk or 1 1/2 cups light cream |
1/2 teaspoon salt |
1/2 teaspoon celery seed |
1/4 teaspoon dried tarragon, lightly crushed |
1/8 teaspoon fresh ground black pepper or 1/8 teaspoon white pepper |
Directions:
1. Brush pie shell with a little of the beaten egg to seal.
2. Bake at 425 degrees F for about 5 minutes, until golden brown, and let cool on a wire rack.
3. Reduce oven temperature to 350 degrees F.
4. In medium skillet, cook 2 cups zucchini and onion in butter until tender but not browned, about 3-5 minutes.
5. Spread evenly in pie shell and sprinkle with cheeses.
6. Combine beaten eggs with all remaining ingredients until well blended.
7. Pour over zucchini, and bake for 30-40 minutes, until knife inserted in center comes out clean.
8. Let stand 5 minutes before serving.
9. Garnish with reserved zucchini slices.
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