Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 9" deep dish pie shell
1 md Onion,chopped ( 1/2 cup)
1 tb Butter or margarine
1 1/2 c Packed coarsely shredded
Zucchini (8 oz.)
1/2 ts Leaf oregano, crumbled
1/4 ts Leaf thyme, crumbled
3/4 ts Salt
1/4 ts Pepper
3 Eggs
2 tb Grated Parmesan cheese
1 1/2 c Half and half
1/2 c Coarsely shredded sharp
Cheddar cheese (2 oz.)
2 Rectangular slices Cheddar
Cheese, each cut in half
Into 2 triangles

Preheat oven to hot (425 degrees).Recrimp pie shell in its aluminum
pan,making high fluted edge.Or,transfer pastry to 4 cup square baking
pan;crimp edges. Saute onion in butter in medium size skillet over
medium heat for 3 minutes or until tender.Stir in
zucchini,oregano,thyme,1/4 tsp. salt and 1/8 tsp.
pepper.Cook,stirring constantly,for 5 minutes or until zucchini is
tender and most of liquid has evaporated.Reserve off heat. Beat eggs
with remaining salt and pepper in bowl.Add Parmesan cheese and half
and half.Spoon reserved zucchini mixture evenly into pie
shell.Sprinkle with Cheddar cheese.Pour egg mixture over zucchini.
Bake in preheated oven for 20 minutes;cover crust with aluminum
foil,if browning too fast.Lower oven temperature to slow (325
degrees).Bake 30 to 35 minutes or until center of filling is just
set. Overlap Cheddar triangles over top of quiche during last 2
minutes of baking.Let quiche stand 20 minutes.Makes 6 servings.

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