Our family loves quiche so I decided to use two abundant vegetables from our garden (zucchini and onions) and make a meatless quiche. It was a hit! So I want to share it with you, too.
1 pie crust
1 medium to small zucchini, sliced in 1/8" slices
1 medium onion, sliced
2 Tbsp. butter
1 to 1 1/2 cups shredded cheese
2 Tbsp. mustard
3/4 tsp. salt
2 cups cream or milk or combination
Saute onion and zucchini slices in butter until they are as you like them. Put in the bottom of the pie crust. Layer cheese on top. Beat the eggs, mustard and salt with a hand blender or in your blender. Add the cream and/or milk and blend. Pour into pie crust. Bake for 15 minutes in a 425 degree oven. Turn oven to 325 degrees and bake 30 more minutes or until a knife inserted comes out clean.
This year we bought an electric Brinkman smoker grill. We love it! I brine the meat in salt water overnight (usually 1/2 cup salt to 2 gallons water). The next morning I put the meat in the smoker with apple or cherry wood and then just let it smoke all day. It produces wonderful tasting meat with very little effort.