Zucchini Quiche

3 small Zucchinis
8 oz Mozzarella Cheese 
8 oz Large Curd Cottage Cheese
3 Eggs
1/2 cup Cream
Margarine
Terragon
2 Deep Dish Frozen Pie Shells (Pet Ritz are the best, and if you're culinarily inclined...make 'em from scratch)

Pre-Bake Frozen Pie Shells at 350 deg for 5 mins. (If you fork the frozen crust before baking, the shell won't "puff up" as much)

Saute Zucchinis in Margarine and Terragon.

Grate Mozzarella into large mixing bowl and add cottage cheese, eggs, cream, and a little more terragon. Mix the ingredients with a large ladle or spoon until well blended and somewhat smooth.

Place a layer of zucchinis in the bottom of the pie shell and ladle the creamy mix on top (be sure to divide it between the two shells).

Place on the middle oven rack set at 375 degrees for about 40 minutes, or until they begin turning golden brown on top and a knife in the middle pulls out cleanly.

It's actually very easy to make...Let me know what you all think! The terragon is what makes the quiche! And even though I am on the post-op alcohol wagon for about 9 more months, I want to pass along that this quiche is incredible when paired with an excellent Pinot Noir!

Happy Baking