“Very nice luncheon dish with a green salad & crusty rolls or try serving it with my Italian Cauliflower Salad. Nice tasty quiche.”
2cupszucchini, skin on, thinly sliced
1cuponion, thinly sliced
2garlic cloves, minced(optional)
2mediumtomatoes, peeled and chopped
1/4 teaspoondried oregano
1/4 teaspoondried tarragon
2cupssmall curd cottage cheese
1/2 cupmozzarella cheese, grated
1 (10inch)pie shells, unbaked
In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
Mix together the eggs, milk and cottage cheese; mix well.
Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
Bake in 350°F oven for 35 minutes.
Sprinkle on the cheese and return to the oven to melt the cheese.
Warm the tomato sauce and serve with the quiche wedges.
“This was really great! I added all the tomato sauce instead of as a sauce over the finished product, I would not recommend doing it though, since then it was too runny.Followed the recipe, but I didn’t have any tarragon so I used 1 teas. Italian seasoning. It was fabulous, my husband was surprised that he liked it.”