Title

Zucchini Quiche Italiano

Subject

zucchini

summer squash

onion

garlic

olive oil

salt

tomatoes

tomato sauce

oregano

tarragon

cottage cheese

eggs

milk

mozzarella cheese

pie crust

butter

Description

ZUCCHINI QUICHE ITALIANO

2 cups zucchini or other summer
squash, thinly sliced
1 cup onion, thinly sliced
1 garlic clove, minced
3 tablespoons olive oil
2 teaspoons salt
2 fresh tomatoes, peeled and
chopped
1 cup tomato sauce
1/4 teaspoon oregano
1/4 teaspoon tarragon
2 cups cottage cheese (small curd)
3 eggs
3/4 cup milk
1/2 cup Moazzarella cheese, grated
1 (10-inch) pie crust

Saute squash, onion and garlic in olive
oil. Season with salt. Remove. Simmer
tomatoes, sauce, oregano and tarragon un-
til tomatoes are soft.
Mix well the cottage cheese, eggs and
milk. Place squash mixture in pie shell.
Add egg mixture and 4 tablespoons toma-
to sauce. Bake 35 minutes in preheated
350-degree oven. Sprinkle grated Moz-
zarella cheese on top and return to oven
until cheese melts. Serve quiche with re-
maining tomato sauce. Serves 6.

To make in the microwave oven: Place
butter in a flat 1 1/2-quart microwave-
proof dish. Heat on high until melted. Stir
in onion and zucchini. Cover with plastic
wrap. Microwave on high for 6 to 7 min-
utes or until tender. Stir after 4 minutes.
Pour egg mixture over vegetables. Sprin-
kle with remaining cheese. Cover with
paper towel. Microwave on medium for 8
to 10 minutes or until firm.

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# Zucchini Quiche Italiano

*Serves 6*

## Ingredients

- 2 cups zucchini or other summer squash, thinly sliced
- 1 cup onion, thinly sliced
- 1 garlic clove, minced
- 3 Tbsp olive oil
- 2 tsp salt
- 2 fresh tomatoes, peeled and chopped
- 1 cup tomato sauce
- 1/4 tsp oregano
- 1/4 tsp tarragon
- 2 cups cottage cheese (small curd)
- 3 eggs
- 3/4 cup milk
- 1/2 cup mozzarella cheese, grated
- 1 (10-inch) pie crust

## Instructions

1. Sauté squash, onion, and garlic in olive oil. Season with salt. Remove from heat.
2. Simmer tomatoes, tomato sauce, oregano, and tarragon until tomatoes are soft.
3. Mix together the cottage cheese, eggs, and milk until well combined.
4. Place squash mixture in pie shell. Add egg mixture and 4 Tbsp of the tomato sauce.
5. Bake 35 minutes in a preheated 350°F oven.
6. Sprinkle grated mozzarella cheese on top and return to oven until cheese melts.
7. Serve quiche with remaining tomato sauce.

### Microwave Method

1. Place butter in a flat 1 1/2-quart microwave-proof dish. Heat on high until melted.
2. Stir in onion and zucchini. Cover with plastic wrap.
3. Microwave on high for 6 to 7 minutes or until tender, stirring after 4 minutes.
4. Pour egg mixture over vegetables. Sprinkle with remaining cheese.
5. Cover with paper towel. Microwave on medium for 8 to 10 minutes or until firm.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0237

Coverage

Oregon, US