Italian Tomato Zucchini Quiche

Ingredients

• 2 cups zucchini, skin on, thinly sliced
• 1 cup onion, thinly sliced
• 2 garlic cloves, minced (optional)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 1 cup tomato sauce
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried tarragon
• 2 cups small curd cottage cheese
• 3 eggs, beaten
• 3/4 cup milk
• 1/2 cup mozzarella cheese, grated
• 1 (10 inch)  pie shells, unbaked

Directions

1. 1

   In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.

2. 2

   Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.

3. 3

   Mix together the eggs, milk and cottage cheese; mix well.

4. 4

   Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.

5. 5

   Bake in 350°F oven for 35 minutes.

6. 6

   Sprinkle on the cheese and return to the oven to melt the cheese.

7. 7

   Warm the tomato sauce and serve with the quiche wedges.