Zucchini & Roasted Poblano Quiche

  • Ingredients 9 Count
  • Nutrition . . . Calories
  • Directions 70 Minutes

8 servings

8 servings

Ingredients

imperial units us
  • 1/4 cup Country Crock® Spread
  • 1 medium zucchini, thinly sliced
  • 1 small onion, chopped
  • 1 small poblano pepper, roasted, peeled, stemmed, seeded and chopped
  • 1/4 tsp. salt
  • 3 eggs, slightly beaten
  • 1/2 cup milk, light cream or heavy cream
  • 1 cup shredded Manchego, white cheddar or Monterey Jack cheese (about 4 oz.)
  • 9-inch baked pastry shell

Directions

BTotal Time1 hr 10 min

  1. Preheat oven to 350°.
  2. In 10-inch nonstick skillet, melt Country Crock® Spread over medium-high heat and cook zucchini, onion, pepper and salt, stirring occasionally, 4 minutes or until vegetables are tender; set aside.
  3. In medium bowl, with wire whisk or fork, beat eggs, milk and 3/4 cup cheese. Stir in zucchini mixture. Pour into prepared pastry shell and sprinkle with remaining 1/4 cup cheese.
  4. Bake 45 minutes or until knife inserted in center comes out clean. Let cool slightly before serving.

Tastes

salty
savory
sour
bitter
sweet
spicy

Comments

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