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1 pie crust shell
1 lb. zucchini, shredded
(2 c.)
4 tsp. (1/2 stick) butter or
5 sweet Italian sausages (1/2
1 c. shredded Swiss cheese
(4 oz.)
4 eggs
1 c. milk
1/2 c. heavy cream
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. white pepper

Bake pie crust shell according to directions on package.
Cool slightly. Saute zucchini in 2 tablespoons of the butter
in a large skillet for 5 minutes or until tender. Remove to
bowl. Remove casings from 4 sausages; cut remaining sausage
into 1/2-inch rounds. Cook sausage in remaining 2 tablespoons
butter in same skillet until no pink remains. Drain on paper
Spread cooked zucchini evenly onto bottom of pastry
shell; sprinkle crumbled sausage and Swiss cheese over zucchi-
ni. Beat eggs lightly in a large bowl. Add milk, heavy cream,
cheese, salt and pepper; blend well. Pour into pastry shell.
Arrange sausage rounds around edge of quiche, pressing in
slightly. Bake in a hot 450 degrees oven for 15 minutes. Lower oven
temperature to moderate 350 degrees and bake for 15 minutes or until
center is almost firm but still soft. Let stand 15 minutes
before serving.

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