Zucchini Cheddar Quiche

• 1 each pie shell (9 inch)
• 1 medium onions chopped
• 1 tablespoon butter or margarine
• 1 1/2 cups zucchini shredded
• 1/2 teaspoon oregano crumbled
• 1/4 teaspoon thyme crumbled
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large eggs
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 1 1/2 cups light cream (half&half)
• 1/2 cup cheddar cheese, very old, sharp shredded

1. Preheat oven to hot.
2. Recrimp pie shell in its aluminum pan, making high fluted edge.
3. Or, transfer pastry to 4 cup square baking pan;crimp edges.
4. Saute onion in butter in medium size skillet over medium heat for 3 minutes or until tender.
5. Stir in zucchini, oregano, thyme, 1/4 teaspoon salt and 18 teaspoon pepper.
6. Cook, stirring constantly, for 5 minutes or until zucchini is tender and most of liquid has evaporated.
7. Reserve off heat.
8. Beat eggs with remaining salt and pepper in bowl.
9. Add Parmesan cheese and half and half.
10. Spoon reserved zucchini mixture evenly into pie shell.
11. Sprinkle with Cheddar cheese.
12. Pour egg mixture over zucchini.
13. Bake in preheated oven for 20 minutes;cover crust with aluminum foil, if browning too fast.
14. Lower oven temperature to slow.
15. Bake 30 to 35 minutes or until center of filling is just set.
16. Let quiche stand 20 minutes.

pie shell, onions, butter, zucchini, oregano, thyme, salt, black pepper, eggs, parmesan, light cream, cheddar cheese

Taken from recipeland.com/recipe/v/zucchini-cheddar-quiche-44128 (may not work)