Zucchini Cheddar Quiche

1 (9-inch) deep dish pie shell
1 medium onion, chopped (1/2 cup)
1 tbsp butter or margarine
1 1/2 cups packed coarsely shredded zucchini (8 oz.)
1/2 tsp leaf oregano, crumbled
1/4 tsp leaf thyme, crumbled
3/4 tsp salt
1/4 tsp pepper
3 eggs
2 tbsp grated parmesan cheese
1 1/2 cups half and half
1/2 cup coarsely shredded sharp cheddar cheese (2 oz.)
2 rectangular slices cheddar cheese, each cut in half into 2 triangles

Preheat oven to hot (425 degrees).

Re-crimp pie shell in its aluminum pan, making high fluted edge. Or, transfer pastry to 4 cup square baking pan; crimp edges.

Saute onion in butter in medium size skillet over medium heat for 3 minutes or until tender.

Stir in zucchini, oregano, thyme, 1/4 tsp. salt and 1/8 tsp. pepper. Cook, stirring constantly, for 5 minutes or until zucchini is tender and most of liquid has evaporated. Reserve off heat.

Beat eggs with remaining salt and pepper in bowl. Add Parmesan cheese and half and half. Spoon reserved zucchini mixture evenly into pie shell. Sprinkle with Cheddar cheese. Pour egg mixture over zucchini.

Bake in preheated oven for 20 minutes; cover crust with aluminum foil, if browning too fast. Lower oven temperature to slow (325 degrees).

Bake 30 to 35 minutes or until center of filling is just set. Overlap Cheddar triangles over top of quiche during last 2 minutes of baking. Let quiche stand 20 minutes.

Makes 6 servings