Recipe

Zucchini Cashew Quiche Recipe

	Nermalsmom / All my dishes 3 months, 1 week ago This is a great easy quiche that has been one of my favorites for 20 years! The crust couldn't be easier to make (it's refrigerated crescent rolls), and the zucchini and cashews work really well together! Use the Food Processor to do your work for you!... More Prep:2045m Cook:45m Servings:6	Nermalsmom
	easy open crust quiche

Does this look good? Yeah! / Nope

Fans

chezglenn

Ingredients

1-8 roll can crescent-style rolls (I used reduced fat)

3/4 cup cashews (you may wish to chop up slightly in your f.p.)

3 medium zuchinni

3 T butter or margarine, or your favorite EVOO for sauteeing

1/4 t garlic powder, or use minced garlic-in-a-jar like I do

1/4 t salt

1/8 t pepper

6 oz chunk Monterey Jack (reduced fat) cheese or whatever cheese you have on hand or use pre-shredded to save on time

2 eggs

1 c milk (I always use skim and it works fine)

Directions

Preheat oven to 325 Degrees F.

Remove dough from package and tear apart each individual roll. Line 9 inch deep dish pie plate with same, by placing points of the triangle in the center; pat dough together at seams to seal and smooth. (Get as fancy with the edge as you want, LOL!)

Sprinkle bottom of crust with the cashews (slightly chopped if you wish)

Medium slice the zucchini (use the F.P.! lots less work!)

Melt butter or margerine or use your EVOO in a large skillet and sautee the zucchini until crisp-tender. Add garlic, salt and pepper and toss.

Spoon zucchini over cashews in the pie plate.

Process your cheese into 1/8 inch pieces if you have a chunk (skip this if you are using pre-shredded) and set aside.

Combine eggs and milk in the F.P. (food processor) and mix well.

Pour milk/egg mixture over top of zucchini.

Sprinkle cheese on top.

Bake for 45 minutes until set. (I use my trusty cake tester or you can also use a toothpick).

Enjoy with a crisp green salad!

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