| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Breakfast, And, Brunch |
1 |
Servings |
INGREDIENTS
| 8 |
|
Eggs |
| 1/4 |
c |
Milk |
| 2 |
|
Cloves garlic; crushed |
| 1/4 |
ts |
Salt |
| 3/4 |
ts |
Pepper |
| 1/4 |
c |
Parmesan cheese; grated |
| 1/4 |
c |
Green onions (with some green top); chopped |
| 1/2 |
c |
Swiss cheese; shredded |
| 2 |
sm |
Zucchini; coarsely grated |
| 1 |
c |
Monterey jack cheese; grated |
INSTRUCTIONS
In large bowl, beat eggs, milk, garlic, salt, pepper and parmesan. Set
aside. In pre-made 9 inch pie shell (or make your own, but I use Pillsbury
Fold and Bake shells), put an even layer of swiss cheese, followed by green
onion, then zucchini. Sprinkle w jack cheese. Pour egg mixture over all.
Bake uncovered at 350 degrees for 25-30 minutes or until center is set when
touched lightly.
Place on wire rack to cool. Serve and room temperature or chilled.
Recipe by: Shelley Weeks
Posted to FOODWINE Digest by Michelle Blair-Weeks <TRANSCRIBE@AOL.COM> on
Feb 15, 1998
A Message from our Provider:
“When God ordains, He sustains.”