Zucchini Pesto Quiche Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: 9" prebaked pastry shell,
3 small: Zucchini, (halved and cut
In 1/4" slices,
2 tbsp: Pesto,
2 cup: Swiss cheese, grated
1 1/4 cup: Jack cheese, grated
2 Cloves: garlic, minced
1/2 tsp: White pepper,
1/4 tsp: Cayenne pepper,
1/4 cup: Red bell pepper, chopped
3: Eggs,
1 cup: Half-and-half,
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.)
Source from luhu.jp
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.)
Source from luhu.jp