Courgette (zucchini) Pesto Quiche

[Guest guest]

Courgette (zucchini) Pesto Quiche  

 

1 x 9 " prebaked pastry shell

3 small courgette (zucchini), halved and cut  in 1/4 " slices

2 tbsps. pesto

2 cups Swiss cheese, grated

1 1/4 cups Jack cheese, grated

2 cloves garlic, minced

1/2 tsp. white pepper

1/4 tsp. cayenne pepper

1/4 cup red bell pepper, chopped

3 eggs

1 cup half-and-half

 

Precook courgette (saute in butter or microwave 5 minutes). Cool and drain off

excess moisture. In mixing bowl, combine courgette, pesto, cheeses, seasonings,

and pepper. Mound filling in pastry shell. Whisk eggs and half-and-half until

smooth. Pour over filling. Bake in preheated 375 degree oven for 30 minutes or

until done. If top begins to brown too fast, cover with foil. Quiche is done

when knife inserted in center comes out clean. Allow to stand on wire rack 5 to

10 minutes before cutting. Serve hot. Quiche may be reheated. (Great with sour

cream.) Serves 6.

 

 

________________

Connect with friends from any web browser - no download required. Try the new

Canada Messenger for the Web BETA at

http://ca.messenger./webmessengerpromo.php