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Italian Zucchini Quiche

Prep Time: 10

Cook Time: 45

Serves: Serves: 6

Ingredients

• 1 (9-inch) frozen deep dish pie crust
• 2 tsp. butter
• 2 tsp. olive oil
• 1-1/2 cups thinly sliced zucchini
• 1 tsp. dried basil or 2 tsp. fresh chopped basil
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 eggs
• 1 cup half-and-half or milk
• 1/8 tsp. grated nutmeg
• 1/2 cup thinly sliced green onions
• 1 cup (4 oz.) Sargento® Fancy Shredded Pizza Double Cheese®
• 1/2 cup (2 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided

Directions

• Place pie crust in preheated 450°F oven 5 minutes. Remove pie crust from oven; reduce heat to 350°F.

• Heat butter and oil in large skillet over medium heat. Add zucchini; cook, stirring frequently 5 minutes. Remove from heat; stir in basil, salt and pepper.

• Beat eggs, half-and-half and nutmeg in medium bowl; stir in green onions. Sprinkle Pizza Double cheese and 1/4 cup Parmesan cheese over bottom of partially baked crust; top with zucchini mixture. Pour egg mixture over all; top with remaining Parmesan cheese. Bake in preheated 350°F oven 45 minutes or until center is just set. Let stand 10 minutes before serving.