1 pkg. pie crust mix (I made my own)
1 lb. zucchini, shredded (2 cups)
4 Tbs. butter
1/2 lb. sweet Italian sausages
1 cup shredded Swiss cheese
4 eggs
1 cup milk
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. white pepper
Prepare pie crust mix, following label directions. Roll out to 14-inch round on lightly floured surface; fit into a 10-inch fluted quiche dish (or pie plate). Trim pastry overhang to 1/2-inch. Flute to make a stand up edge. Prick shell well over surface with fork. Bake in preheated oven at 450° for 8 minutes; remove to wire rack; cool slightly.
Saute zucchini in 2 tablespoons of butter in a large skillet for 5 minutes or until tender. REmove to bowl. Remove casing from sausages and crumble and cook sausages in remaining 2 tablespoons butter, until no pink remains. Drain.
Spread cooked zucchini evenly on bottom of pastry shell; sprinkle crumbled sausage and Swiss cheese over zucchini. Set aside.
Beat eggs lightly in large bowl. Add milk, heavy cream, Parmesan cheese, salt, and pepper; blend well. Pour into pastry shell. Bake at 450° for 15 minutes, then lower to 350° and bake for an additional 15 minutes or until center is almost firm, but still soft. Let stand 15 minutes before serving.
*Note: We cooked our quiche the night before, refrigerated it overnight, then reheated it the next day. It was still great and really eased the morning rush. *
Enjoy!
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