Zucchini Pesto Quiche
cheese/eggs
1 9 prebaked pastry shell
3 small zucchini (halved and cut
1 in 1/4 slices
2 tablespoon pesto
2 cup swiss cheese, grated
1 1/4 cup jack cheese, grated
2 cloves garlic, minced
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 cup red bell pepper, chopped
3 eggs
1 cup half-and-half
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 bereheated. Great with sour cream.)
Yield: 8 servings
