A friend invited me to a lovely brunch where she served zucchini
and Italian sausage quiche as the main entree. It had a wonderful
flavor and I am happy to share the recipe with my readers.
The recipe makes two pans but can easily be divided to make only one.
Saute grated zucchini and chopped onions in butter until tender.
Spread zucchini mixture into pastry-lined pie pan.
Sprinkle meat on top. I chose to use ham but
Italian sausage or bacon is a great alternative.
Add a layer of sauteed mushrooms.
Sprinkle with cheese and pour egg mixture over top.
Bake until golden brown.
Serve with fresh fruit and muffins.
Prepare pastry; line two 9-inch deep dish pie pans or quiche pans.
Trim pastry to fit; flute edge.
4 cups grated zucchini (no need to peel)
1 cup chopped onion
¼ cup butter or margarine
1 tbsp. parsley flakes
½ tsp. salt
½ tsp. granulated garlic
½ tsp. freshly ground black pepper
¼ tsp. basil
¼ tsp. oregano
Saute` zucchini and onions in butter until tender; stir in seasonings.
Spoon into pastry-lined crusts.
½ lb. Italian sausage
(Or use bacon or ham)
Saute` sausage in frying pan until sausage is browned; drain off fat.
Sprinkle over zucchini in crust.
2 cups sliced mushrooms
2 tsp. butter
Saute` mushrooms in butter until tender; sprinkle over sausage.
2 cups shredded cheddar or Swiss cheese
4 eggs, lightly beaten
1 cup whole milk
1 cup heavy cream
Sprinkle cheese over sausage. Whisk beaten eggs together with
milk and cream; pour mixture into pastry shells.
Bake in preheated 350° oven for 50 to 55 minutes or
until lightly browned.