Ingredients:

3 medium potatoes (1-1/2 cups mashed)
1/3 cup butter, softened
2 cups mixed, chopped cooked veggies
1/2 cup shredded Cheddar cheese
2 eggs
1 can evaporated milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup bread cubes (optional)

Directions:

Cook potatoes in boiling water until tender; drain. Heat oven to 375 degrees. Mash hot potatoes with butter. Line bottom and sides of nine-inch pie plate with potato mixture. Spread vegetables over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt and pepper in bowl. Pour over quiche; top with bread cubes, if desired. Bake 40-50 minutes.

Serves: 8

Source: Unknown

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Ingredients:

5 eggs, well beaten
4 cups grated zucchini
2 cups mozzarella cheese, grated
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup chopped onion
1/2 cup freshly grated Parmesan cheese
2 tablespoons oil

Directions:

Heat oven to 350 degrees. Oil a 9×13 inch baking pan. Combine eggs, zucchini, and cheese in large bowl. Mix in remaining ingredients and pour into baking pan. Bake until knife comes out clean when inserted in center, about 40 minutes. Cool. Cut into two-inch squares. Refrigerate until serving time. Serve hot or cold. Makes 24 two-inch squares.

Serves: 12 (as an appetizer)

Source: From Asparagus to Zucchini, 2nd Edition

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