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- From: adubrofs@ccs.carleton.ca (Anne Dubrofsky)
- Newsgroups: rec.food.recipes
- Subject: Zucchini Quiche
- Date: 16 May 1995 16:44:55 -0600
- Organization: Carleton University
- Message-ID: <D8GrvJ.H7z@cunews.carleton.ca>
-
-
- Zucchini Quiche (pie)
-
- This recipe won an award for its inventor sometime in the late 1960's.
- I do not know who that person was, but this quiche is excellent.
-
- [Moderator: It was the 29th Pillsbury Bake-Off Contest, 1980
- by Mrs. Millicent A. Caplan, Tamarac, FL]
-
- 1 1/4 lb (4 C) thinly sliced, unpeeled zucchini
- 1 C coarsely chopped onion 4 T margarine
- 1/2 C chopped parsley 1/2 t salt
- 1/2 t pepper 2 eggs, well beaten
- 1/4 t each basil, oregano 1 clove garlic, minced
- 8 oz grated mozzarella (cheddar, Monterey Jack) cheese
- 1 can refrigerated crescent roll dough
- 2 t prepared Dijon mustard
-
- Oven @ 375 F.
- 1. Saute zucchini & onion in margarine till tender. Add parsley & seasonings.
- 2. Blend eggs & cheese in bowl, add veggie mixture.
- 3. Separate dough into its triangles, arrange in ungreased 10" pie
- pan, pressing over bottom & up sides to form crust.
- 4. Paint crust with mustard; pour veggie/egg/cheese mixture into crust.
- 5. Bake 18-20 min, till knife inserted in centre comes out clean.
- 6. Allow to stand 10 min to set, before serving.
-
- This entire quiche generally gets eaten at one sitting. I generally
- serve it with a salad & fresh bread (braided challah which is torn,
- not sliced, which we call "tearable bread").
- Variations: just before baking, slices of tomato, mushroom on top of quiche.
-
- Anne Dubrofsky,
- Carleton University
- Email address: adubrofs@ccs.carleton.ca
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