Herbed Zucchini Pie

By charlotteh371

Ingredients

• 4 zucchini
• 2 onions
• 1 Pillsbury™ Refrigerated Pie Crust (from box), softened as directed on box
• 3 eggs
• 1 1/4 cups milk
• 2 oz grated Parmesan cheese
• 1/2 teaspoon finely chopped fresh rosemary

Preparation

Step 1

With sharp knife or mandolin, slice zucchini and onions; place on large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover with plastic wrap; refrigerate at least 1 hour or up to 8 hours.
2
Heat oven to 350°F. Unroll pie crust in bottom of 11-inch quiche dish; press in bottom and up side of dish. Set aside.
3
Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with back of spoon with vegetables in strainer.) Arrange vegetable slices in quiche dish.
4
In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.
5
Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.