voluptuary_manque
Literotica Guru
- Joined
- Sep 5, 2007
- Posts
- 30,841
By George, a zucchini quiche ain't half shabby none.
2 medium zucchini sliced about 1/2" thick
Olive oil
butter
1 frozen 9" pie shell
1/2 Tbs. fresh dill
3/4 cup grated fresh Parmesan cheese
1 tsp Tabasco
1 cup whipping cream
2 eggs
Set oven at 375 F.
Set out the pie shell to defrost for 10 minutes.
Whip the eggs together with the cream and then add the dill, Tabasco and Parmesan cheese and about 1 tsp salt.
Heat a skillet for 3 minutes then pour in 1 Tbs oil and set a 1 Tbs chunk of butter into it to melt. When the oils are hot, put in the zucchini slices and brown gently on both sides. Arrange the zucchini slices in the bottom of the pie shell an cover with the cream/egg mixture. Bake for around 35-40 minutes until the custard is set and the top is brown. Let cool for around 10 minutes and serve. It's either a main dish for three or a side for six.
2 medium zucchini sliced about 1/2" thick
Olive oil
butter
1 frozen 9" pie shell
1/2 Tbs. fresh dill
3/4 cup grated fresh Parmesan cheese
1 tsp Tabasco
1 cup whipping cream
2 eggs
Set oven at 375 F.
Set out the pie shell to defrost for 10 minutes.
Whip the eggs together with the cream and then add the dill, Tabasco and Parmesan cheese and about 1 tsp salt.
Heat a skillet for 3 minutes then pour in 1 Tbs oil and set a 1 Tbs chunk of butter into it to melt. When the oils are hot, put in the zucchini slices and brown gently on both sides. Arrange the zucchini slices in the bottom of the pie shell an cover with the cream/egg mixture. Bake for around 35-40 minutes until the custard is set and the top is brown. Let cool for around 10 minutes and serve. It's either a main dish for three or a side for six.