Zucchini Cheddar Quiche

• 1 frozen 9-inch deep dish pie shell, thawed
• 1/2 c. chopped onion
• 1 Tbsp. margarine
• 1 1/2 c. packed shredded coarse zucchini
• 1/2 tsp. oregano
• 1/4 tsp. thyme
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 3 eggs
• 2 Tbsp. grated Parmesan cheese
• 1 1/2 c. half and half
• 1/2 c. coarsely shredded Cheddar cheese
• 2 rectangular slices Cheddar cheese, cut in 2 triangles

1. Re-crimp pie shell in its pan, making high fluted edges, or transfer to 4 cup square baking pan.
2. Crimp edges.
3. Saute margarine over medium heat until tender.
4. Stir in zucchini, oregano, thyme, 1/4 teaspoon of the salt and half pepper.
5. Cook until zucchini is tender, stirring constantly, until most of liquid is evaporated.
6. Remove from heat.
7. Beat eggs and add remaining salt and pepper.
8. Add Parmesan and half and half.
9. Spoon zucchini mixture into pie shell.
10. Sprinkle with Cheddar cheese. Pour egg mixture over zucchini.
11. Bake 20 minutes at 425u0b0.
12. Then bake for 30 to 35 minutes at 325u0b0 until center is done.
13. Cover with aluminum foil to prevent overbrowning.
14. Overlap cheese triangles over top of quiche the last 2 minutes of baking.
15. Let quiche stand 20 minutes before serving.

dish pie shell, onion, margarine, zucchini, oregano, thyme, salt, pepper, eggs, parmesan cheese, cheddar cheese, rectangular slices cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=178981 (may not work)