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Zucchini and Swiss Cheese Quiche
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Ingredients:
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1 Tenderflake pie crust
1 zucchini, grated
1 tsp olive oil
1 small onion, finely chopped
3 tbsp all-purpose flour
½ tsp baking powder
3 large eggs, beaten
11/2 cups Swiss Cheese, grated
½ cup cottage cheese
Salt & pepper
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Method:
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Prepare the Tenderflake pie crust as per package directions. Set aside and cool.
Preheat oven to 375.
In a large, flat-bottomed fry pan, heat the olive oil over medium heat. Add the onion and cook 3 – 4 minutes until softened. Add the grated zucchini and cook for an additional 5 minutes. Remove from heat and set in a colander to drain off excess liquid.
In a large bowl, mix together the flour, baking powder and salt. Add the eggs Add the Swiss Cheese and cottage cheese and mix well. Stir in the drained zucchini mixture and blend well. Season with salt and pepper.
Pour mixture into cooled pie shell.
Bake 35 – 40 minutes until golden brown.
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