MAIN DISH: FETA AND MUSHROOM QUICHE(click here to print)

Crustless Zucchini Mushroom Feta Quiche
2 zucchini, thinly sliced
1 cup sliced mushrooms
1 medium onion, diced
3 garlic cloves, minced
4 oz feta cheese, crumbled (for a milder flavor use Fresco crumbling cheese)
8 Kalamata olives, halved (optional)
4 large eggs
1 cup whipping cream
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 cup grated colby-jack cheese (optional)
Pinch, or more, cayenne pepper (optional)
4 tablespoons unsalted butter
Preheat oven to 375 degrees
Spray a pie dish or 8×8 casserole with non-stick spray; set aside
Melt butter in skillet over medium-high heat
Add mushrooms, diced onion, and garlic
While mushrooms, onion and garlic cook, beat together eggs, whipping cream, Parmesan cheese, dried Italian seasoning, and cayenne, if using; set mixture aside
Once mushroom mixture begins to caramelize, remove from heat and spoon into greased dish
Distribute feta cheese and sliced Kalamata olives over mixture
Pour egg mixture over mushroom mixture and sprinkle on grated colby-jack cheese, if using
Bake at 375 degrees for 35-45 minutes, covering with foil if cheese starts to over-brown
Allow quiche to rest for 10 minutes before serving

For nutritional values, click here

louanneskitchen.wordpress.com