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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Zucchini & Carrot Quiche Recipe

Brought to you by Joshua Grindle Inn

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Yield: 9 servings

Ingredients:
For One 9 inch Pie Crust:
13 oz shredded frozen potatoes
Mrs. Dash or seasoned salt

For the Filling:
1/2 lb. zucchini, grated
1/2 medium yellow onion, sliced
1/2 lb. carrots, grated
1/4 lb mozzarella, grated
1/4 lb cheddar cheese, grated

For the Custard:
1 3/4 cups milk
4 eggs
1/2 tsp. nutmeg
Salt & pepper to taste

Instructions:
Preheat oven to 350 degrees. Spray pie plate with non-stick spray. Spread frozen potatoes evenly over bottom and sides of pans. Sautee zucchini, onion and carrots in a small amount of oil. Place cheese on bottom of pie shell. Distribute zucchini, carrot and onion mixture over cheese. Beat together custard ingredients and pour over vegetable.

Bake at 350 degrees for about 45-60 minutes or until custard is set and the top is puffed and brown. Serve hot or chilled.