"I make this recipe for almost any occasion—it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! —Dorothy Collins, Winnsboro, Texas..."
INGREDIENTS
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1 pound zucchini, thinly sliced
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2 tablespoons butter
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1 pie shell (9 inches), baked
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1-1/2 cups (6 ounces) shredded mozzarella cheese
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1 cup ricotta cheese
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1/2 cup half-and-half cream
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3 Eggland's Best Eggs, lightly beaten
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3/4 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 teaspoon garlic powder
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Dash pepper
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Paprika