Mix Herbed Zucchini Quiche
|9 inch pie shell||1 , unbaked|
|Soft margarine||1 Tablespoon|
|Zucchini||3 Cup (48 tbs), cubed|
|Cream/Undiluted canned milk||1⁄2 Cup (8 tbs)|
|Onion salt||3⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Shredded swiss cheese/Medium cheddar cheese||2 Cup (32 tbs)|
Spread pie shell with soft margarine, sprinkle with bacon that has been fried crisp, drained on absorbent paper, and crumbled.
Steam zucchini until tender, then drain well.
Combine zucchini with eggs in blender container and blend until smooth.
Add cream; blend briefly to mix.
Stir in seasonings and fold in cheese.
Pour into the prepared pie shell.
Bake at 425Â° for 10 minutes, then reduce heat to 300Â° and bake for 30 to 40 minutes, or until center is set, and a knife inserted halfway between edge and center comes out clean.
Let stand 10 minutes before cutting to serve.