Recipe - Zucchini Pesto Quiche

1 9" prebaked pastry shell
3 small Zucchini (halved and cut
In 1/4" slices
2 tablespoon Pesto
2 cup Swiss cheese, grated
1 One fourth cup Jack cheese, grated
2 Cloves garlic, minced
One half teaspoon White pepper
One fourth teaspoon Cayenne pepper
One fourth cup Red bell pepper, chopped
3 Eggs
1 cup Halfandhalf

Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain
off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses,
seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and
halfandhalf until smooth. Pour over filling. Bake in preheated 375 oven
for 30 minutes or until done. If top begins to brown too fast, cover with
foil. Quiche is done when knife inserted in center comes out clean. Allow
to stand on wire rack 510 minutes before cutting. Serve hot. Quiche may be
reheated. Great with sour cream.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini