A delicious Swiss cheese
and zucchini quiche, perfect for brunch or supper.
Cheese
and Vegetable Pie
- 1 tablespoon butter
1 cup frozen onion seasoning blend or sliced onion
1 tablespoon butter
Salt and pepper
2 tablespoons all-purpose flour
6 ounces Swiss cheese (1 1/2 cups shredded)
1 (9-inch) pastry crust (partially baked)
2 large eggs (beaten)
1 cup half-and-half
1 cup zucchini (sliced)
- Sauté onion and
zucchini in butter in skillet until tender, about five minutes;
season with salt and pepper and stir in flour. Cool; toss with
cheese and arrange in bottom of crust.
- Mix eggs and half-and-half;
pour into crust.
- Bake at 350°F (175°C)
until pie is browned and set, 40 to 45 minutes
Makes 6 servings.
Calories per serving: 347
Protein: 13.8 g Fat: 23.8 g Carbohydrate: 20 g
Recipe provided courtesy of the American Dairy
Association.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
