Post by NancyRogers on Sept 22, 2002 8:15:39 GMT -6
Nancy, this is a recipe for Zucchini Pie/Quiche that Julie was asking for:
Zucchini Quiche
1 Unbaked pie pastry - 9"
1 pound thinly sliced zucchini
1 cup ricotta cheese
3 eggs, slightly beaten
3/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons butter
1 1/2 cups shredded mozzarella
1/2 cup half-&-half cream or skim
evaporated milk
1/2 teaspoon each: oregano, basil
dash pepper and paprika
Prick pie crust and bake at 425 degrees for seven minutes. Reduce heat to 350. In a skillet, melt butter over medium high heat; saute zucchini until tender. Drain. Place half the zucchini on bottom of crust. Sprinkle with mozzarella cheese. In a bowl combine ricotta, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices on top. Sprinkle with paprika. Bake about 45 minutes or until a knife inserted in center comes out clean.
NOTE: I make this without the pie crust <cuts down on the fat>. Just spray the pie pan before adding ingredients.
Joann
Zucchini Quiche
1 Unbaked pie pastry - 9"
1 pound thinly sliced zucchini
1 cup ricotta cheese
3 eggs, slightly beaten
3/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons butter
1 1/2 cups shredded mozzarella
1/2 cup half-&-half cream or skim
evaporated milk
1/2 teaspoon each: oregano, basil
dash pepper and paprika
Prick pie crust and bake at 425 degrees for seven minutes. Reduce heat to 350. In a skillet, melt butter over medium high heat; saute zucchini until tender. Drain. Place half the zucchini on bottom of crust. Sprinkle with mozzarella cheese. In a bowl combine ricotta, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices on top. Sprinkle with paprika. Bake about 45 minutes or until a knife inserted in center comes out clean.
NOTE: I make this without the pie crust <cuts down on the fat>. Just spray the pie pan before adding ingredients.
Joann