The quarterly newsletter for Assumption BVM Church

June, 2016 | Archived Recipes

Rosemarie’s Zucchini Quiche Recipe

FullSizeRender(2)If you ever attended a parish hospitality event after mass, chances are you have tried Rosemarie Milletti’s famous Zucchini Quiche.  The dish was passed down to Rosemarie from her mother who immigrated here from northern Italy.  “My mother was a fabulous cook.  She gave me many of her recipes,” said Rosemarie.  “She was always changing how she made a recipe but it always turned out wonderful,” she added. This is one of Rosemarie’s favorite recipes and she has been making this dish for over twenty years.

If you would like to become part of our ‘Hospitality’ team, please email Nora at clansmcd@aol.com.

 

Zucchini Quiche

Wash zucchini thoroughly. Cut off ends. Slice into quarters lengthwise (don’t peel)

  • 3 cups zucchini sliced thin.
  • 1 small chopped onion
  • 1 cup Bisquick mix
  • 4 large eggs
  • ½ cup Mazolla oil
  • At least 1.5 cups Parmesan cheese
  • ½ tsp marjoram
  • 1 tsp parsley flakes
  • ¼ tsp salt
  • 1/8 tsp pepper

Mix. Pour into ungreased 9X13 pan. Bake at 350 degrees for 40 minutes.

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Rosemarie – I always make sure to get a piece of the quiche every time there is a church function. Both my husband and I love it.