---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Zucchini Pesto Quiche
  Categories: Ethnic, Cheese/eggs
       Yield: 8 servings
  
       1    9 prebaked pastry shell
       3 sm Zucchini (halved and cut
            In 1/4 slices
       2 tb Pesto
       2 c  Swiss cheese, grated
   1 1/4 c  Jack cheese, grated
       2    Cloves garlic, minced
     1/2 ts White pepper
     1/4 ts Cayenne pepper
     1/4 c  Red bell pepper, chopped
       3    Eggs
       1 c  Half-and-half
  
   Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain
   off excess moisture.  In mixing bowl, combine zucchini, pesto, cheeses,
   seasonings, and pepper.  Mound filling in pastry shell. Whisk eggs and
   half-and-half until smooth. Pour over filling. Bake in preheated 375 oven
   for 30 minutes or until done. If top begins to brown too fast, cover with
   foil.  Quiche is done when knife inserted in center comes out clean. Allow
   to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be
   reheated.  Great with sour cream.)
  
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