SWISS ZUCCHINI QUICHE    

1½ cups zucchini (1/8 inch thick slices)
¼  pound fresh mushrooms, sliced
1  small onion, chopped      
3  eggs, beaten
½  cup evaporated skim milk
¼  cup water
½  teaspoon salt
¼  teaspoon pepper
3/4 cup (3 oz.) shredded Swiss cheese
1  un-baked pastry shell

Cook zucchini in a small amount of unsalted boiling water for 3 minutes.  Drain to remove excess water.  Melt margarine or use oil to cover the bottom of a small skillet and saute mushrooms and onion over low heat until vegetables are tender but not brown. Combine eggs, milk, water, salt and pepper.  Mix well.  Add zucchini slices, mushroom mixture, and ½ cup cheese.  Top with the remaining cheese.  Bake at 375̊ for 40 minutes or until set.  (You can add cooked bacon or ham).

I will double this and not use zucchini, because I'm not sure how the zucchini will freeze. I will be adding ham as the meat.  I usually make one with all the veggies and one with just meat.