Zucchini Pesto Quiche (a party and potluck favorite)

[Guest guest]

Zucchini Pesto Quiche

 

1 9 " prebaked pastry shell or make your own crust

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

2 tablespoons pesto, homemade or store bought

2 cups Swiss cheese, grated

1 1/4 cups Jack cheese, grated

2 cloves garlic, minced

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/4 cup red bell pepper, chopped

3 eggs

1 cup half-and-half

1/3 - 1/2 teaspoon red pepper flakes

 

Precook zucchini (sauté in butter or microwave 5 minutes). Cool and drain off

excess moisture. In mixing bowl, combine zucchini, pesto, cheeses,

seasonings,red pepper flakes,  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 8.