Zucchini Quiche with Tomato Topping

• 1 x pastry for one large or two small pies
• 3 1/2 cups zucchini sliced 1/4 inch thick
• 1/2 cup onions chopped
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 18 teaspoon black pepper
• 4 large eggs
• 2 cups water
• 2 cups mozzarella cheese (or cheese of your choice)
• 1 large tomatoes cut into 1/4 inch lengthwise slices
• 4 small crackers crushed
• 1/4 teaspoon oregano
• 1/4 cup cheese shredded

1. Bring zucchini, onion, salt and water in saucepan to a boil.
2. Reduce heat and si mmer, uncovered for 8 minutes or until tender.
3. Drain in a colander.
4. In a large bowl combine milk, salt, pepper, oregano and eggs and beat with wire whip until smooth.
5. Add zucchini mix and cheese.
6. Stir gently to mix and pour into unbaked pie shell.
7. Bake in preheated 425 degree oven for 15 minutes.
8. Reduce heat to 350F (180C) and bake 25 minutes.
9. TOPPING: Mix crackers with shredded cheese and or egano.
10. After quiche is baked, place tomato slices on top in a circle.
11. Sprinkle on cracker mix.
12. Return to oven until cheese melts.

pastry, zucchini, onions, milk, salt, oregano, black pepper, eggs, water, mozzarella cheese, tomatoes, crackers, oregano

Taken from recipeland.com/recipe/v/zucchini-quiche-tomato-topping-33671 (may not work)