Recipe: Zucchini and Roasted Poblano Quiche

ZUCCHINI AND ROASTED POBLANO QUICHE

1/4 cup Shedd's Spread Country Crock Spread (margarine)
1 medium zucchini, thinly sliced
1 small onion, chopped
1 small poblano pepper, roasted, peelded, stemmed, seeded and chopped
1/4 tsp. salt
3 eggs, slightly beaten
1/2 cup milk, light cream or heavy cream
1 cup shredded Manchego, white cheddar or Monterey Jack cheese (about 4 oz.)
9-inch baked pastry shell

Preheat oven to 350 degrees F.

In 10-inch nonstick skillet, melt Shedd's Spread Country Crock Spread over medium-high heat and cook zucchini, onion, pepper and salt, stirring occasionally, 4 minutes or until vegetables are tender; set aside.

In medium bowl, with wire whisk or fork, beat eggs, milk and 3/4 cup cheese. Stir in zucchini mixture. Pour into prepared pastry shell and sprinkle with remaining 1/4 cup cheese.

Bake 45 minutes or until knife inserted in center comes out clean. Let cool slightly before serving.

Servings: 4
Source: Country Crock