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.
