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Zucchini and Onion Quiche

You may not think of zucchini and eggs together, but this tasty quiche is great for dinner or brunch!
5 from 1 vote
Print Recipe
Course Main Course

Ingredients
  

  • 1 (10 inch) pie shell, unbaked
  • 2 medium zucchini, shredded
  • 1 large onion, peeled and sliced
  • 2 cups shredded cheddar cheese
  • 3/4 cup half and half cream
  • dried dill weed
  • salt and pepper, to taste
  • 4 large eggs, lightly beaten

Instructions
 

  • Preheat oven to 425 degrees. Flute crust edge of pie shell.
  • ln a saucepan, cover zucchini and onion with water and cook until tender, about 5 minutes. Drain well and allow to cool.
  • Sprinkle a thin layer of cheese over bottom of pie crust. Spoon zucchini mixture evenly over cheese.
  • ln a bowl, stir together cream, dill weed, salt, pepper and eggs until mixture is combine well. Pour mixture over zucchini. Top with remaining cheddar cheese.
  • Bake in preheated oven for 40 minutes or until knife inserted in center of quiche comes out clean. Makes 6 to 8 servings. Enjoy!