| Zucchini Pesto Quiche
1 9" prebaked pastry shell
3 Small Zucchini, halved and cut in 1/4" slices
2 tablespoons Pesto
2 cups of Swiss cheese, grated
1 1/4 cup of Jack cheese, grated
2 cloves garlic, minced
1/2 Teaspoon of white pepper
1/4 teaspoon of cayenne pepper
1/4 cup of red bell pepper, chopped
3 eggs
1 cup of Half-and-half |
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Precook zucchini (sauté 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 375ºF. 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 Servings: 8
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