• Cooking Time: 30
  • Servings:
  • Preparation Time: 40-50


  • 1 Prepared pie crust (deep)
  • 2 chopped green onions
  • 1 clove of garlic
  • 2 TB butter
  • 1 medium zucchini, shredded
  • 1 1/3 cup whoel milk
  • 4 eggs
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 2 c grated sharp cheddar


  • Set oven to 400 and put piecrust in. Cover with foil and weigh down with beans or pie weights, bake for 20 minutes. Prick pie shell with fork 6-7 times. Reduce heat to 375 and sprinkle a bit of cheese to fill holes, bake 10 minutes or until cheese melts.
  • Melt butter in saucepan and saute green onion, zucchini and garlic until limp., about 5 min.
  • Spread veggies in pie crust and then cover with 1/2 of the cheese.
  • In a bowl mix, beat the eggs. Add the milk, mustard, salt and pepper. Pour this mixture over the veggies and top with remaining cheese.


Categories: Breakfast  Quiche 

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