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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

Set in a pan of water and bake at 350 degrees for 1 hour. Let stand for 10

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.

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