| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 1 |
|
(9 inch) pie shell |
| 3 |
md |
Zucchini (1 pound); thinly sliced |
| 2 |
|
Onions with tops; thinly sliced |
| 1 |
|
Clove garlic; minced, -or- |
| 1/4 |
ts |
Garlic powder |
| 2 |
tb |
Oil |
| 1 |
md |
Tomato; peeled and chopped |
| 1 |
md |
Bell pepper; chopped |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Pepper |
| 3 |
|
Eggs |
| 1/2 |
c |
Whipping cream |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Prick bottom of pie shell and bake at 450° for 5 to 8 minutes or until
lightly browned. Cool. Saute zucchini, onions and garlic in oil about 5
minutes, stirring occasionally. Stir in tomato, bell pepper, salt, basil
and pepper. Cook over low heat, stirring occasionally, until vegetables are
tender and liquid has evaporated (about 15 minutes). Spread vegetables
evenly in pie shell. Beat eggs and cream until well mixed. Pour over
vegetables. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Yield: 6 to 8 servings,
MRS. R.B. OLIVER
STUTTGART, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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