Southwestern Zucchini Quiche

Feature this crustless quiche as a brunch entree along with mixed fruit and corn bread.

INGREDIENTS:

1 tablespoon butter or margarine
1 cup chopped zucchini
1 cup chopped Fresh Mushrooms
1/2 cup chopped onion
1/4 cup chopped sweet red pepper
1 clove garlic, minced
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 can (11 ounces) Condensed Nacho Cheese Soup/Dip
3 eggs, beaten
2 cups shredded Monterey Jack cheese (8 ounces)
1 tablespoon all-purpose flour

Place butter in 10-inch microwave-safe pie plate. Cover; microwave on HIGH 20 seconds or until butter melts. Brush butter over bottom and side of pie plate; set aside.

In 2-quart microwave-safe casserole, combine zucchini, mushrooms, onion, red pepper, garlic, basil and oregano. Cover with lid; microwave on HIGH 4 minutes or until vegetables are tender, stirring once during cooking.

Stir in soup; stir in eggs, cheese and flour until well blended. Pour into prepared pie plate.

Elevate if necessary on inverted glass pie dish. Microwave, uncovered, on HIGH 13 minutes or until center is nearly set, rotating dish 3 times during cooking. let stand directly on countertop 10 minutes. Makes 12 appetizer servings or 4 main dish servings.

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Last updated February 15, 1998.