Zucchini & Roasted Poblano Quiche

Ingredients:

• 1/4 cup Country Crock® Spread
• 1 medium zucchini, thinly sliced
• 1 small onion, chopped
• 1 small poblano pepper, roasted, peeled, stemmed, seeded and chopped
• 1/4 tsp. salt
• 3 eggs, slightly beaten
• 1/2 cup milk, light cream or heavy cream
• 1 cup shredded Manchego, white cheddar or Monterey Jack cheese (about 4 oz.)
• 9-inch baked pastry shell

Directions:

1. Preheat oven to 350°.
2. In 10-inch nonstick skillet, melt Country Crock® Spread over medium-high heat and cook zucchini, onion, pepper and salt, stirring occasionally, 4 minutes or until vegetables are tender; set aside.
3. In medium bowl, with wire whisk or fork, beat eggs, milk and 3/4 cup cheese. Stir in zucchini mixture. Pour into prepared pastry shell and sprinkle with remaining 1/4 cup cheese.
4. Bake 45 minutes or until knife inserted in center comes out clean. Let cool slightly before serving.