Recipes

[Carol1229]

I had a "consolidate and use it up" day last week...too many little of this and little of that in the refrigerator that needed a new home in a dinner dish.

I found a container of egg substitute that I wanted to use before freezer burn hit, various odds and ends of vegetables and........there it was..........ZUCCHINI that I had to use before more came in from the garden.

Looking at all the ingredients assembled before me, I knew what I needed to do......

Every so often, we enjoy one of the main dish supper "pies", whether it has meat in it or not........they're quick and easy to put together and with a salad on the side, makes a great dinner and a nice change from a sandwich for lunch for a few days.

I always dog-ear pages in magazines and cookbooks for new main dish pie and quiche recipes. I had found the Zucchini Pizza recipe in this cookbook and this recipe was a few pages before it. When I read the recipe, I saw potential for something grand coming out of the oven. The original looked good but for me, didn't have enough flavors going on in it to be something we'd like. Easily remedied.......a little dash of spices we like and some fresh herbs would do the trick.

I love when I can use fresh grown vegetables and herbs in dishes-the zucchini, peppers, parsley and basil were all fresh picked from the garden.

I used 1/2 tsp. black pepper which gave it a nice warmth-feel free to add as little or as much pepper as you like.

Colby Jack cheese was what I had open and in need of used-it added a nice smoothness and richness to the quiche. I have to say, I was a little nervous when I saw all those vegetables and touch of egg in that bowl-I wondered how it was going to bake up? It baked beautifully. I baked this in a quiche dish I bought at a yard sale-a 9" pie plate would work great too.

We love a dinner pie that is filled with "goodies" and this one is for sure. I'm thinking maybe a touch of hot sauce might go well the next time I try this. Or maybe a chopped jalapeno to give it a little kick.

This colorful quiche made the perfect summer supper with a tossed salad on the side.

I know I'll be playing around with this recipe a lot-I see a bunch of different flavor combinations on the horizon.....and since the zucchini doesn't look like it's going to slow down any time soon.......who knows what flavor quiche will pop out of the oven next?






Best of the Best from Pennsylvania cookbook-recipe from The Original Philadelphia Neighborhood cookbook)

1 c. egg substitute OR 4 large eggs, well beaten
2 heaping Tbsp. self-rising flour
1/2 tsp. garlic powder
1 tsp. onion powder
1/4-1/2 tsp. black pepper
1/4 tsp. salt
1/2 c. finely chopped onion
5 slices bacon, cooked, drained and chopped OR 1/4 lb. ham, diced
2 c. finely chopped unpeeled zucchini
1/2 c. finely chopped red or green bell peppers
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh basil
1 c. shredded Colby-Jack cheese OR shredded Cheddar cheese

Preheat oven to 375 degrees. Grease a 9" quiche dish or glass pie plate. Set aside.

In a large bowl, combine egg substitute (or beaten eggs), self-rising flour, garlic powder, onion powder, pepper and salt until well mixed. Stir in onion, cooked bacon (or ham), zucchini, chopped bell peppers, parsley, basil and cheese until combined. Mixture will be thick.

Spread mixture evenly in the prepared baking dish. Bake @ 375 degrees for 30-35 minutes or until a knife inserted in the center comes out clean. Let sit for 10 minutes before cutting into wedges. Serves 6-8.