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Title: Zucchini Quiche
Categories: Pastry, Squash, Vegetables, Herbs, Cheese
Yield: 8 servings

Dough for single-crust pie
3 tb Butter
4 c Thin sliced zucchini
1 lg Onion; thin sliced
2 lg Eggs; room temp
2 ts Dried parsley flakes
1/2 ts Salt
1/2 ts Garlic powder
1/2 ts Dried basil
1/2 ts Dried oregano
1/4 ts Pepper
2 c Shredded mozzarella cheese
2 ts Prepared mustard

Set oven @ 400oF/205oC.

On a lightly floured surface, roll dough to a 1/8" thick
circle; transfer to a 9" pie plate. Trim crust to 1/2
in. beyond rim of plate; flute edge. Refrigerate while
preparing filling.

In a large skillet, heat butter over medium heat. Add
zucchini and onion; cook and stir until tender. Drain
and cool slightly.

Whisk eggs and seasonings until blended. Stir in cheese
and zucchini mixture. Spread mustard over pastry shell;
add filling.

Bake on a lower oven rack until a knife inserted in
center comes out clean and crust is golden brown, 35-40
minutes. If needed, cover edge loosely with foil during
last 15 minutes to prevent overbrowning. Let stand 10
minutes before cutting.

Karen Howard, Lakeville, Massachusetts

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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