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Print this Recipe    Quiche 70

Zucchini Quiche

1 unbaked pie pastry (9 inches)
2 tbs butter or margarine
1 pound zucchini, thinly sliced
1 1/2 cups (5 ounces) shredded mozzarella cheese
1 cup ricotta cheese or dry cottage cheese
1/2 cup half-and-half cream
3 eggs, lightly beaten
3/4 teaspoon salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
dash of pepper
paprika

Prick bottom of pie crust with a fork and bake at 425 degrees for
7 minutes. Reduce heat to 350 degrees. In a skillet, melt butter
over medium-high heat; saute zucchini until tender. Drain. Place
half the zucchini in the bottom of the crust. Sprinkle with
mozzarella cheese. In a bowl, combine ricotta or cottage cheese,
cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour
into crust. Arrange the remaining zucchini slices on top. Sprinkle
with paprika. Bake about 45 minutes or until a knife inserted in
the center comes out clean.

Yield: 6-8 servings.

Note: A strip of foil may need to be put around over the crust to
prevent over browning.

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