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Zucchini and Carrot Quiche
Recipe courtesy of Joshua Grindle Inn
| Yield : Serves 10-12 |
Ingredients
- For one 9 inch pie crust:
- 13 oz shredded frozen potatoes
- Mrs. Dash or seasoned salt
- For the custard:
- 1 3/4 cups milk
- 4 eggs
- 1/2 tsp nutmeg
- salt & pepper to taste
- For the filling:
- 1/2 lb zucchini, grated
- 1/2 lb carrots, grated
- 1/2 medium yellow onion, sliced
- 1/4 lb mozarella, grated
- 1/4 lb cheddar cheese, grated
Preparation
Spray pie plate with non-stick spray.
Spread frozen potatoes into pan and toss with seasoned salt. Bake at 350 degrees for 10 minutes.
When softened, spread potatoes evenly over bottom and sides of pans. Sautee zucchini, onion and carrots in a small amount of oil.
Place cheese on bottom of pie shell. Distribute zuchinni, carrot and onion mixture over cheese.
Beat together custard ingredients and pour over vegetable.
Bake at 350 degrees for about 45-60 minutes or until custard is set and the top is puffed and brown.
Serve hot or chilled.
Spread frozen potatoes into pan and toss with seasoned salt. Bake at 350 degrees for 10 minutes.
When softened, spread potatoes evenly over bottom and sides of pans. Sautee zucchini, onion and carrots in a small amount of oil.
Place cheese on bottom of pie shell. Distribute zuchinni, carrot and onion mixture over cheese.
Beat together custard ingredients and pour over vegetable.
Bake at 350 degrees for about 45-60 minutes or until custard is set and the top is puffed and brown.
Serve hot or chilled.
