Southwestern Zucchini Quiche
|Chopped zucchini||1 Cup (16 tbs)|
|Chopped fresh mushrooms||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil leaves||1⁄4 Teaspoon, crushed|
|Dried oregano leaves||1⁄4 Teaspoon, crushed|
|Canned condensed nacho cheese soup||11 Ounce (1 Can, Dip)|
|Condensed nacho cheese soup||11 Ounce (1 Can, Dip)|
|Eggs||3 , beaten|
|Shredded monterey jack cheese||8 Ounce (2 Cups)|
|All purpose flour||1 Tablespoon|
1. Place butter in 10-inch microwave-safe pie plate. Cover; microwave on high 20 seconds or until butter melts. Brush butter over bottom and side of pie plate; set aside.
2. In 2-quart microwave-safe casserole, combine zucchini, mushrooms, onion, red pepper, garlic, basil and oregano. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking.
3. Stir in soup; stir in eggs, cheese and flour until well blended. Pour into prepared pie plate.
4. Elevate if necessary. Microwave, uncovered, on high 13 minutes or until center is nearly set, rotating dish 3 times during cooking. Let stand directly on countertop 10 minutes.