Zucchini Quiche Recipe #11500
A little different with a bread crumb crust instead of the usual pie crust. Easy to make.
by Bergy
50 min | 15 min prep
SERVES 4
- 1 cup breadcrumbs
- 1 medium zucchini, thin sliced, drained on paper towel
- 2 tablespoons olive oil
- 1/4 cup margarine
- 1/4 cup flour
- 2/3 cup scalded milk
- 1/2 cup romano cheese
- 1 egg, beaten
- 1/4 teaspoon ground nutmeg
- salt and pepper
- Butter a 9-inch pie plate and press the crumbs into it to make a crust.
- Preheat the oven to 350°F degrees.
- Sauté the zucchini in the olive oil for 3 minutes; remove and drain again on paper towels.
- In a saucepan, melt margarine.
- Add flour; stir well.
- Add milk slowly stirring all the time.
- Cook until thickened.
- Stir in the cheese, egg and salt and pepper.
- Gently mix in the zucchini.
- Ladle into the bread crumb crust.
- Bake in 350°F degree oven for 35 minutes.
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5 stars