Zucchini Quiche

If you grate and freeze bags of zucchini in the summer when you just cannot look at one more piece of zucchini bread, then you will be ready for this in the winter.

1 unbaked 9″ pie crust
1 1/2 cups gratted sharp cheddar cheese
2 cups sliced or grated zucchini, stir-fried briefly in butter or other fat along with a couple pinches of rosemary.

Cover the crust with the zucchini, sprinkle with cheese.

Mix this:
3 large eggs
1 1/2 cups milk
2 T. flour
1/2 t. salt
1/4 t. dry mustard
pinch of rosemary

Pour over zucchini cheese mixture in pan.
Sprinkle with dash of paprika if desired, or red peppers.

Bake 40 to 50 minutes at 350

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