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      Title: Zucchini Quiche
 Categories: Pastry, Squash, Vegetables, Herbs, Cheese
      Yield: 8 servings

           Dough for single-crust pie
      3 tb Butter
      4 c  Zucchini; thin sliced
      1 lg Onion; thin sliced
      2 lg Eggs; room temperature
      2 ts Dried parsley flakes
    1/2 ts Salt
    1/2 ts Garlic powder
    1/2 ts Dried basil
    1/2 ts Dried oregano
    1/4 ts Pepper
      2 c  Mozzarella cheese; shredded
      2 ts Prepared mustard

  Set oven @ 400°F/205°C.

  On a lightly floured surface, roll dough to a 1/8" thick circle;
  transfer to a 9" pie plate. Trim crust to 1/2" beyond rim of plate;
  flute edge. Refrigerate while preparing filling.

  In a large skillet, heat butter over medium heat. Add zucchini and
  onion; cook and stir until tender. Drain and cool slightly.

  Whisk eggs and seasonings until blended. Stir in cheese and
  zucchini mixture. Spread mustard over pastry shell; add filling.

  Bake on a lower oven rack until a knife inserted in center comes
  out clean and crust is golden brown, 35-40 minutes. If needed,
  cover edge loosely with foil during last 15 minutes to prevent
  overbrowning. Let stand 10 minutes before cutting.

  Recipe by Karen Howard, Lakeville, Massachusetts

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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