Cheese and Vegetable Pie

This delicious Swiss cheese and zucchini quiche makes a great dish for brunch or supper.

Recipe Ingredients:

1 tablespoon butter
1 cup frozen onion seasoning blend or sliced onion
1 tablespoon butter
Salt and pepper
2 tablespoons all-purpose flour
1 1/2 cups shredded Swiss cheese
1 (9-inch) unbaked pastry shell* (partially baked)
2 large eggs (beaten)
1 cup half-and-half (light cream)
1 cup zucchini (sliced)

Cooking Directions:

1. Sauté onion and zucchini in butter in skillet until tender, about five minutes; season with salt and pepper and stir in flour. Cool; toss with cheese and arrange in bottom of crust.
2. Mix eggs and half-and-half; pour into crust.
3. Bake in a preheated oven at 350°F (175°C) until pie is browned and set, 40 to 45 minutes.

Makes 6 servings.

*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.

Nutritional Information Per Serving (1/6 of recipe): 347 Protein: 13.8 g Fat: 23.8 g Carbohydrate: 20 g.

Recipe provided courtesy of the American Dairy Association.