CRUSTLESS QUICHE WITH MUSHROOMS, ZUCCHINI

INGREDIENTS:

1 tablespoon butter
8 oz sliced mushrooms
1 small zucchini, thinly sliced
1/4 cup sliced green onions (more for garnish)
3 cloves garlic, minced
4 large eggs
1 cup milk
1/4 cup Parmesan, grated
1/2 cup shredded Swiss Cheese

Salt and pepper to taste

Directions:

Preheat the oven to 350ºF.

 Clean the mushrooms and slice thinly. 

Chop the green onions and mince the garlic.

Melt butter in a large non-stick skillet and then add the sliced mushrooms with a pinch of salt and pepper.

 Cook until all of the moisture has evaporated from the mushrooms.

 Add the garlic, zucchini, and green onions; cook for 30 seconds to a minute or until slightly softened.

In a medium-size bowl, beat the eggs, stir in the milk, cheese. Fold in the cooked vegetables and pour into a 9-inch pie plate coated with non-stick cooking spray.

 Season with salt and pepper to taste. 



Bake at 350 F for 45 to 55 minutes or until the top starts to brown.

Used my first home grown zucchini! Ae-yun gave me a bunch of mushrooms. 

Very good. Will make again.