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Recipe from: grandmaskitchen Image Credit: grandmaskitchen |
Crust
less Zucchini Quiche
” This
extra-cheesy zucchini quiche was the star of many of Grandma's Sunday brunches.”
grandmaskitchen
Ingredients:
1 tablespoon
vegetable oil
2 ½ cups
thinly sliced zucchini (about 2 medium)
½ cup chopped
red bell pepper (about 1/2 medium)
¼ cup chopped
onion (about 1 small)
3 large eggs
1 teaspoon
dry mustard
½ teaspoon
paprika
½ teaspoon
seasoned salt
1 cup milk
1 cup
shredded Cheddar cheese
1 cup
shredded Swiss cheese
Preparation:
Preheat oven
to 350°F.
Lightly spray
a 9-inch pie plate with nonstick cooking spray.
Heat the oil
in a large skillet over medium heat.
Add the
zucchini, bell pepper and onion.
Cook,
stirring frequently, until the vegetables are softened, about 5 minutes.
Drain if
needed.
Place the
vegetables in the prepared pie plate.
Place the
eggs, mustard, paprika and seasoned salt in a medium bowl.
Beat with an
electric mixer set on medium speed until blended, about 1 minute.
Beat in the
milk.
Stir in the
Cheddar and Swiss cheeses.
Pour the egg
mixture over the vegetables in the pie plate.
Bake until
lightly golden and a knife inserted in the center comes out clean, 30–40
minutes.
Let stand for
10 minutes before serving.
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