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 did not put zucchini in these freezer quiche, I didn't think it would freeze well. But I did put Black forest Ham in them. It is best if you could thaw these in the refrigerator over night, then Bake as directed. (Make sure they are thawed all the way).