Ingredients

The following ingredients have 4 Servings
  • 4 zucchini
  • 2 onions
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3 eggs
  • 1 1/4 cups milk
  • 2 oz grated Parmesan cheese
  • 1/2 teaspoon finely chopped fresh rosemary

Instruction

  • With sharp knife or mandolin, slice zucchini and onions; place on large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover with plastic wrap; refrigerate at least 1 hour or up to 8 hours.
  • Heat oven to 350°F. Unroll pie crust in bottom of 11-inch quiche dish; press in bottom and up side of dish. Set aside.
  • Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with back of spoon with vegetables in strainer.) Arrange vegetable slices in quiche dish.
  • In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.
  • Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.