Is your refrigerator overflowing with your summer’s harvest of zucchini? I love preparing this recipe, but not just in the summer. I freeze the extra zucchini I can’t use and prepare this recipe throughout the year for potlucks, brunches, showers, and even dinner parties.
4 cups thinly sliced zucchini
1 large onion, thinly sliced
2-4 cloves garlic, sliced, depending on taste
3 Tablespoons butter
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon pepper
2 cups (8 ounces) shredded mozzarella or cheddar cheese
2 teaspoons prepared mustard
1 (9-inch) pie crust, refrigerated or your own
Makes: 6-8 servings.
Note: You can freeze this quiche up to two months. To use frozen quiche: Thaw in the refrigerator. Bake, uncovered, at 400 degrees F. for 50-55 minutes or until a knife inserted near the center comes out clean and crust is golden brown. You might want to cover loosely with foil after 35 minutes if needed to prevent overbrowning. (The extra baking time is because the quiche has been frozen. Let stand for 5 minutes before cutting.