1 baked 9 inch pastry shell
½ cup chopped onion
½ cup shredded Swiss cheese
6 eggs
½ tsp salt
1 medium tomato, seeded, chopped & drained
½ tsp oregano or basil leaves, crushed
2 cups sliced Zucchini
1 Tbsp butter (or margarine)
1 Tbsp flour
1 cup half & half or milk
⅛ tsp pepper

(This impressive entrée is perfect for a family breakfast, lunch or dinner or a great brunch for guests.) Note: be sure to drain the tomatoes well as summer tomatoes are often juicy.

Bake pastry shell; set aside. In large skillet over a medium heat, cook Zucchini & onion in butter until lightly browned, about 5 minutes. Place mixture in baked pie shell; top with cheese.

Sprinkle Zucchini mixture with flour & top with chopped tomatoes. Beat together eggs, half & half, oregano or basil, salt, & pepper. Pour over vegetables & cheese.

Bake at 375˚F about 30 to 35 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

To prepare in microwave oven

Prick bottom & sides or prepared pie shell with fork in microwave-safe pie plate. Cook on high setting 4 to 4½ minutes, rotating ¼ turn after 1 minute & 3 minutes; set aside.

I shallow casserole combine Zucchini, onion, & butter. Cover & cook on high setting until soft, about 4 minutes. Fill pie shell as above.

Cook on high setting 5 minutes, rotating ½ turn after 2½ minutes. Reduce power to medium & cook 11 to 15 minutes, rotating ¼ turn 2 or 3 times to ensure even cooking.

Quiché is done when knife inserted halfway between center & outer edge comes out clean. Center will appear set, but still slightly shaky. Let stand uncovered, 10 minutes. Makes 6 servings.

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