Zucchini egg casserole

Zucchini and onions are my favorite combination, but you could add whatever leftover vegetable you have in the fridge.

1 tbsp olive oil

3 small zucchini, half lengthwise and slice

1/2 cup onion, chopped

4 cups bite-size pieces bread

1/2 cup provolone, grated

1/2 cup white cheddar cheese, grated

1/4 cup gorgonzola

1/4 cup parmesan

4 eggs, beaten

1 cup milk

3 strips bacon, cooked and finely chopped

1 tbsp fresh parsley, finely chopped

1 tsp fresh basil, chopped

1/2 tsp red pepper flakes

Salt and pepper to taste

1. Saute zucchini and onion in olive oil until lightly browned. Lightly salt, red and black pepper to taste.

2. Add half of bread in lightly buttered 8x8 pan, add half zucchini, add half cheese. Repeat with second layer.  

3. Combine eggs, milk, fresh herbs, bacon light salt and pepper. Pour over bread and zucchini  mixture.

4. 325 for 45 minutes. Let stand for 5 minutes before serving.

Spinach Quiche

My wonderful Mom/cook made this quiche on Mother's Day (she let me help) and it was delicious. It works out to be more veges than eggs, and making your own crust makes all the difference. I read recently not to wash mushrooms because they take in water and will make your crust soggy. Just wipe them clean with a damp towel.

For crust:

1 cup flour

1/2 cup shortening

2-3 tbsp water

Mom says the secret is to add tiny bits of water at a time, only enough to where it just barely holds together for rolling. Use a 9" pie pan.

For filling:

5 eggs

1 cup half & half
1 1/2 cups grated pepper jack cheese
3/4 cup cooked, cubed ham or bacon

3/4 cup chopped fresh mushrooms

1/2 cup chopped green onion
1 can green chiles, drained

1 can chopped spinach, drained


Beat eggs and milk together. Add rest of ingredients and mix. Pour into unbaked pastry shell and bake at 350 for 1 hour or until set. Allow to sit on counter for 10-15 minutes to set before serving.

She served it with fruit salad and cinnamon cake. It looked beautiful.