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Quiche 2 c. shredded zucchini 1/4 c. chopped onion 4 eggs, beaten 1 1/2 c. milk 1 Tbsp. flour 1/8 tsp. nutmeg 1/8 tsp. pepper 1/4 tsp. salt 1 1/2 c. mild cheese, shredded 1 4-oz. can sliced mushrooms, drained Cook zucchini and onion for 5 minutes. Drain. In a bowl, combine eggs, milk, flour, salt, pepper, and nutmeg. Stir in cheese, mushrooms, zucchini. Pour into a greased 10x6-inch pan. Set in a pan of water and bake at 350 degrees for 1 hour. Let stand for 10 minutes. Tomato Topping 1 tsp. cornstarch 1/4 tsp. oregano 1 8-oz. can stewed tomatoes, cut up Combine cornstarch, oregano, and a dash of salt. In a saucepan, add tomatoes to the dry ingredients. Cook until thick and bubbly. Cook for an additional 1-2 minutes. Spoon over quiche in the casserole dish. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |