Cabin at Trails End

Kendall, Wisconsin

Specialty Recipe

Zucchini Cheese Quiche

Ingredients for Crust:

1 cup all-purpose flour

1/4 teaspoon salt

1/3 cup lard or shortening

1-1/2 Tablespoons cold water

White of 1 egg

1/2 teaspoon vinegar

Ingredients for Filling:

1/2 cup chopped pecans

3-1/2 cups thinly sliced zucchini

2 Tablespoons olive oil

2 eggs, beaten

1 cup light cream

1 Tablespoon fresh dillweed, snipped

1/3 teaspoon garlic salt

1/4 teaspoon pepper

2 cups Monterey jack cheese, shredded

Pastry crust: Stir together flour and salt in a medium bowl. Cut in lard or shortening until mixture resembles small peas. In small bowl, beat together the cold water, egg white, and vinegar. Add to crust mixture and mix thoroughly. On floured surface, roll out pastry, transfer to 9-inch pie plate, and trim pastry even with rim. Bake at 375 for 5 minutes. Sprinkle pecans on bottom of crust; set aside.

Filling: In large skillet, cook zucchini in hot olive oil, covered, about 5 minutes or until crisp-tender, stirring once; drain. Combine eggs, cream, dillweed, garlic salt, and pepper. Spoon cooked and drained zucchini into pastry shell. Sprinkle with cheese; pour in egg mixture. Bake at 375 degrees for 30 minutes or until set.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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