Zucchini and Sausage Quiche

2 cup, thinly sliced Zucchini
1 small Onions, diced
1 tbsp Butter, unsalted
6 large Egg, fresh, whole, raw
2 tbsp Parmesan Cheese, grated
8 oz Mild Italian Sausage

Preheat oven to 375F. Coat pie tin with a think layer of unsalted butter. Place zucchini in a strainer and sprinkle with salt (preferably kosher or sea salt). Let drain for 30 minutes, then spread on paper towels to drain for another 30 minutes. Heat remaining butter in a skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add zucchini and cook until tender, about another 5 minutes. Set aside. Cook sausage in a skillet over medium-high heat until fully cooked. Let cool. In a bowl, mix together eggs and Parmesan cheese and season with salt and pepper to taste. Add zucchini, onions, and sausage. Mix to combine. Add quiche mixture to prepared pin tin. Bake until a knife inserted near the center comes out clean, 40-50 minutes. Serve warm or at room temperature. Serving Size: Makes one 9” quiche quartered to make 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user HANNAH_CECILIA.