Crustless Zucchini Quiche
|Regular wheat germ||1⁄4 Cup (4 tbs)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs) (Including Tops)|
|Zucchini||1⁄2 Pound, coarsely shredded (2 Small Pieces)|
|Shredded jack cheese||4 Ounce (1 Cup)|
|Milk||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced or pressed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Spread butter generously over bottom and up sides of a 9-inch pie pan; evenly sprinkle with wheat germ.
Top with an even layer of Swiss cheese, then onions, then zucchini.
Sprinkle with jack cheese; set aside.
In a bowl, beat eggs and milk until blended.
Stir in garlic, salt, pepper, and Parmesan cheese; pour egg mixture over jack cheese in pie pan.
Bake, uncovered, in a 350° oven for 25 to 30 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before cutting into wedges.