Almost too pretty to eat!
1 medium onion, chopped
3 medium zucchini, cubed
2 cups shredded mozzarella cheese
1 prepared single pie crust
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper 8-10 squash blossoms to decorate and/or eat for the top of the finished quiche
Heat oven to 350.
Put a little of the olive oil in the pie pan then put the pie crust in.
In a pan, heat olive oil over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly.
Whisk eggs and seasonings until blended.
Stir in the cheese and the zucchini mixture and dump into the pie pan.
Bake for 30-40 minutes until a knife inserted in the center comes out clean and the crust is golden brown.
Add the squash blossoms.