Crustless Zucchini and Mushroom Quiche

Don't judge the recipe by the photo, I apologize for the brightness of it. This quiche has a really nice flavor. Serve with a fresh salad which then makes it a nice light meal, perfect to share with girlfriends for a special luncheon.

• 3 cups zucchini, grated
• 1 cup mushroom, sliced
• 1 onion, diced
• 1 garlic clove, minced
• 2 tablespoons butter or olive oil
• 2 cups cheese, grated (any variety, I used 1/2 cup parmesan and 1 1/2 cups Mozzarella) 
• 4 eggs, beaten
• 1/2 cup cream or milk
• 1 tablespoon flour
• 1/4 teaspoon each of salt and pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried oregano

1. In a frying pan with either the butter or olive oil, place the onions, mushrooms and zucchini. Saute for a few minutes until soft.
2. Top with grated cheese. 
3. In a separate bowl, combine the eggs, cream, flour and spices.
4. Pour over vegetable mixture.
5. Leave all the ingredients in the pan. Who wants to do extra dishes?  However if you wish it can be poured into a greased pie plate as well. 
6. Bake in a preheated oven at 350 for 35 minutes or until the center comes out clean when poked with a knife. 
7. Allow to rest for 10 minutes before serving. 
8. If you prefer a crust, pour the filling into a crust and bake as above directions. 

*tip if you would like the quiche to have more color on top put it under the broiler for a few minutes but watch very carefully so it doesn't burn.