Ingredients:
1 unbaked 10-inch pie shells ( purchased or homemade)
6 eggs, beaten
2 1/4 cups thinly sliced zucchini, divided
1/2 cup chopped onions
2 tablespoons butter
1/2 cup freshly grated parmesan cheese
1/2 cup shredded swiss cheese or 1/2 cup monterey jack cheese
1 1/2 cups milk or 1 1/2 cups light cream
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/4 teaspoon dried tarragon, lightly crushed
1/8 teaspoon fresh ground black pepper or 1/8 teaspoon white pepper
Directions:
Brush pie shell with a little of the beaten egg to seal.
Bake at 425 degrees F for about 5 minutes, until golden brown, and let cool on a wire rack.
Reduce oven temperature to 350 degrees F.
In medium skillet, cook 2 cups zucchini and onion in butter until tender but not browned, about 3-5 minutes.
Spread evenly in pie shell and sprinkle with cheeses.
Combine beaten eggs with all remaining ingredients until well blended.
Pour over zucchini, and bake for 30-40 minutes, until knife inserted in center comes out clean.
Let stand 5 minutes before serving.
Garnish with reserved zucchini slices.
Servings: 6
Time preparation: 10 min.
Time total: 55 min.