Zucchini Quiche

• 1 unbaked 10-inch pie shell (purchased or homemade)
• 6 eggs, beaten
• 2 14 cups thinly sliced zucchini, divided
• 12 cup chopped onion
• 2 tablespoons butter
• 12 cup freshly grated parmesan cheese
• 12 cup shredded swiss cheese or 12 cup monterey jack cheese
• 1 12 cups milk or 1 12 cups light cream
• 12 teaspoon salt
• 12 teaspoon celery seed
• 14 teaspoon dried tarragon, lightly crushed
• 18 teaspoon fresh ground black pepper or 18 teaspoon white pepper

1. Brush pie shell with a little of the beaten egg to seal.
2. Bake at 425 degrees F for about 5 minutes, until golden brown, and let cool on a wire rack.
3. Reduce oven temperature to 350 degrees F.
4. In medium skillet, cook 2 cups zucchini and onion in butter until tender but not browned, about 3-5 minutes.
5. Spread evenly in pie shell and sprinkle with cheeses.
6. Combine beaten eggs with all remaining ingredients until well blended.
7. Pour over zucchini, and bake for 30-40 minutes, until knife inserted in center comes out clean.
8. Let stand 5 minutes before serving.
9. Garnish with reserved zucchini slices.

shell, eggs, zucchini, onion, butter, parmesan cheese, swiss cheese, milk, salt, celery, tarragon, ground black pepper

Taken from www.food.com/recipe/zucchini-quiche-91554 (may not work)