1 (9 inch) pie shell
3 md Zucchini (1 pound);
-thinly sliced
2 Onions with tops; thinly
-sliced
1 Clove garlic; minced, -or-
1/4 ts Garlic powder
2 tb Oil
1 md Tomato; peeled and
-chopped
1 md Bell pepper; chopped
3/4 ts Salt
1/2 ts Basil
1/4 ts Pepper
3 Eggs
1/2 c Whipping cream
1/4 c Grated Parmesan cheese
Prick bottom of pie shell and bake at 450 for 5 to 8 minutes or until
lightly browned. Cool. Saute zucchini, onions and garlic in oil about 5
minutes, stirring occasionally. Stir in tomato, bell pepper, salt, basil
and pepper. Cook over low heat, stirring occasionally, until vegetables are
tender and liquid has evaporated (about 15 minutes). Spread vegetables
evenly in pie shell. Beat eggs and cream until well mixed. Pour over
vegetables. Sprinkle with Parmesan cheese. Bake at 350 for 30 minutes.
Yield: 6 to 8 servings,
MRS. R.B. OLIVER
STUTTGART, AR
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings