Zucchini Spinach Quiche

2 tablespoons butter*
1 medium zucchini, peeled, sliced and quartered
3 cups fresh spinach, chopped
handful of dried mushrooms
1/4 cup sun-dried tomatoes, chopped*
2 large eggs
1/2 cup milk
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
2 teaspoons prepared mustard
1 cup grated Swiss cheese
9″ pie crust (unbaked)

Preheat oven to 400 degrees F.

In a large skillet, heat butter over medium heat. Add vegetables, cook for 5 minutes, stirring occasionally. Drain and cool slightly.

In a medium bowl, whisk eggs, milk, sage, thyme and mustard until blended. Stir in cheese.

Scoop vegetables into bottom of pie crust. Pour the egg mixture over top.

Bake until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

*Note: If the sun-dried tomatoes are packed in oil, use less (or even omit) butter.

Family Recipes