Zucchini Quiche

Ingredients

  • 1 (9 inch) unbaked pie crust
  • 2 tablespoons butter or margarine
  • 1 pound zucchini, thinly sliced
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup half-and-half cream
  • 3 eggs, lightly beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Dash pepper
  • Paprika

Directions

Prick bottom of pastry with a fork. Bake at 425 degrees F for 7 minutes. Reduce heat to 350 degrees F.

In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese.

In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the center comes out clean

 

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