12.28.2017

Garden Zucchini Pie

Quiches are the perfect one dish meal for breakfast, lunch or even dinner. Although this savory "pie" is great to make with all the zucchini you may grow (or neighbors give you!) in the summer, I find it to be a delectable meal even in the winter. I cut this recipe out of a magazine over 20 years ago, and still enjoy it every time I make it.




Garden Zucchini Pie

3 cups refrigerated loose-pack hash brown potatoes (I used the whole bag of Simply Potatoes which has 3 1/2 cups, so the crust was nice and thick)
1 egg, beaten
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
2 medium zucchini, thinly sliced (2 1/2 cups)
1 clove garlic, minced
1 Tbsp. butter or margarine
3 eggs, beaten
3/4 cup shredded cheddar cheese OR Swiss cheese(3 oz.)
1/2 cup milk
2 tsp. snipped fresh oregano OR 1/2 tsp. dried, crushed oregano
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 400 degrees F.

In a large mixing bowl combine the 1 egg, onion, and Parmesan cheese. Stir in potatoes. Transfer potato mixture to a 9-inch pie plate or a 10-inch quiche dish. Pat the mixture in the bottom and up the sides of the dish (to form a crust).

Bake, uncovered, for 35 to 40 minutes or until golden. Cool slightly on a wire rack.

Reduce oven temperature to 350 degrees F.

In a large skillet, cook zucchini and garlic in the margarine or butter until zucchini is crisp-tender; cool slightly. Arrange zucchini mixture atop the crust.

In a small mixing bowl, combine the remaining 3 eggs, cheddar or Swiss cheese, milk, oregano, salt, and pepper. Pour atop the zucchini mixture in the crust.

Bake for 25 to 30 minutes or until the filling appears set when gently shaken. Let stand for 10 minutes before serving.




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