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Spinach-Mushroom Zucchini Quiche

Spinach-Mushroom Zucchini Quiche image
Author
Elizabeth Cornwall, Director Food Service Office at Wellesley
Parent ID

1 9-inch unbaked pastry shell
4 oz. mushrooms, sliced
1 sm. zucchini, diced, unpeeled
2 c. ricotta cheese
1 c. mozzarella grated
3 lg. eggs
1/2 c. frozen, chopped spinach, well drained
1 T. salad oil
1/2 tsp. dried dill-weed
1 tsp. garlic salt
1/2 tsp. pepper

Saute fresh zucchini about 5 minutes. Beat together ricotta, mozzarella, eggs, spinach, oil, dill-weed, garlic salt and pepper. Add mushrooms and zucchini. Fill pastry shell. Bake at 350° for 30 minutes. Until knife comes out clean.

Certain it is fine women eat a crazy salad with their meat.
W. B. Yeats

OCR Text

1 9-inch unbaked pastry shell
4 oz. mushrooms, sliced
1 sm. zucchini, diced, unpeeled
2 c. ricotta cheese
1 c. mozzarella grated
3 lg. eggs
1/2 c. frozen, chopped spinach, well drained
1 T. salad oil
1/2 tsp. dried dill-weed
1 tsp. garlic salt
1/2 tsp. pepper

Saute fresh zucchini about 5 minutes. Beat together ricotta, mozzarella, eggs, spinach, oil, dill-weed, garlic salt and pepper. Add mushrooms and zucchini. Fill pastry shell. Bake at 350° for 30 minutes. Until knife comes out clean.

Certain it is fine women eat a crazy salad with their meat.
W. B. Yeats

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Subjects
Main Dishes