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ZUCCHINI QUICHE Makes 6 to 8 servings JL his is perfect for a summertime Sunday brunch served with sausages and a platter of fresh fruit. 1/2 recipe Lemon Pastry (page 94) 1/4 cup freshly grated Parmesan cheese 1/4 cup shredded sharp cheddar cheese Vz cup seasoned dry bread crumbs 2 eggs, separated IVz cups sour cream 2 tablespoons chopped chives 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper ll/2 pounds zucchini, cut in V^-inch slices Roll out the pastry to fit into an 11-inch tart pan with a removable bottom. Preheat the oven to 450째F. Mix the cheeses with the bread crumbs. Sprinkle Vz cup of the mixture evenly over the bottom of the pastry. Beat the egg yolks, sour cream, chives, flour, salt, and pepper together. Beat the egg whites until stiff and fold into the yolk mixture. Arrange one-third of the zucchini slices over the cheese mixture in the pastry-lined pan. Cover with one-third of the 32

36379581 pot pies  
36379581 pot pies  
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