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Here’s one delicious way I’m using up my abundant harvest of zucchini.
Prepare all the vegetables as directed.
Heat a large sauté pan and melt butter and olive oil. Add vegetables and garlic and sauté (in batches so as to not overload the pan). Season each batch with salt and pepper. Set aside vegetables to let them drain.
Whisk together the eggs. Add sour cream, cottage cheese, Parmesan cheese, and Tabasco sauce.
Stir in vegetables. Stir in jack cheese and basil.
Pour into 2 pie pans. Bake at 350 degrees for approximately 45 minutes.
Quiche should be slightly puffy and golden, and the center should be firmed up.