Thursday, May 21, 2020
CRUSTLESS QUICHE WITH MUSHROOMS, ZUCCHINI
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
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.