Zucchini Alfredo Quiche

This zucchini alfredo quiche is perfect when summer is winding down and your counter is filling with zucchini from the garden.

Zucchini | Shredded Carrots Garlic | Onion | Butter  Oil | Pie Crusts | Eggs Ragu Roasted Garlic Parmesan Sauce Basil | Oregano | Parsley Flakes Cheddar Cheese | Parmesan Cheese Salt And Pepper


Slice zucchini into thin, round semi-circles or shred the zucchini using a food processor.  Place in heated pan with oil and butter. Add onions, carrots then garlic. Sauté over medium heat until zucchinis are slightly softened.


In a bowl, beat 10 eggs together with basil, oregano, parsley flakes, salt, pepper and alfredo sauce. Spray two pie pans with butter and press a pie crust into each pan. Place half the carrot and zucchini mixture in each, spread out evenly.   Layer on 1/4 cup of parmesan  cheese then all of the  cheddar cheese.

Pour all of the egg mixture over the top, dividing evenly between the two pie pans. Evenly add remaining zucchini and carrot mixture. Sprinkle remaining parmesan cheese on top. Separate the yolk from the remaining egg and brush the edges of the pie crusts with the yolk.

Cover each with a sheet of foil coated in spray butter and bake at 375˚ for 30-35 minutes or until the center is just set.


Easy Vegetable Lasagna with Alfredo Sauce

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