Italian Tomato Zucchini Quiche

Bergy's Note:

Very nice luncheon dish with a green salad & crusty rolls or try serving it with my Italian Cauliflower Salad. Nice tasty quiche.

• Total Time: 58 mins
• Prep Time: 20 mins
• Cook Time: 38 mins

Ingredients:

Servings: 6

• 2 cups zucchini , skin on, thinly sliced
• 1 cup onion , thinly sliced
• 2 garlic cloves , minced (optional)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 2 medium tomatoes , peeled and chopped
• 1 cup tomato sauce
• ¼ teaspoon dried oregano
• ¼ teaspoon dried tarragon
• 2 cups small curd cottage cheese
• 3 eggs , beaten
• ¾ cup milk
• ½ cup mozzarella cheese , grated
• 1 (10 inch) pie shells , unbaked

Directions:

1. In a large skillet sauté the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
2. Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
3. Mix together the eggs, milk and cottage cheese; mix well.
4. Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
5. Bake in 350°F oven for 35 minutes.
6. Sprinkle on the cheese and return to the oven to melt the cheese.
7. Warm the tomato sauce and serve with the quiche wedges.

Reviews

[Feadhead]

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.