Zucchini and Carrot Quiche w/ Lemon Pound Cake

Zucchini and Carrot Quiche

For one 9 inch pie crust:
13 oz shredded frozen potatoes
Mrs. Dash or seasoned salt

For the custard:
1 3/4 cup milk
4 eggs
1/2 tsp nutmeg

For the filling:
1/2 lb zucchini, grated
1/2 lb carrots, grated
1/2 medium yellow onion, sliced
1/4 lb Mozzarella, grated
1/4 lb Cheddar cheese, grated
salt & pepper to taste

Preheat oven to 350. Spray pie plate with non-stick spray. Spread frozen
potatoes into pan and toss with seasoned salt. Bake at 350 for 10 minutes.
softened, spread potatoes evenly over bottom and sides of pans. Sauté
onion and carrots in a small amount of oil. Place cheese on bottom of pie
shell. Distribute zucchini, carrot and onion mixture over cheese. Beat
custard ingredients and pour over vegetable. Bake at 350 for about 45-60
or until custard is set and the top is puffed and brown. Serve hot or
chilled. Serves 10-12.
Used by permission of Charles and Cindy Reinhart from Joshua Grindle Inn in
Mendocino, CA.

Lemon Pound Cake

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 8 oz pkg cream cheese, room temperature
3 cups sugar
1/4 cup fresh lemon juice
1 1/2 Tbsp vanilla extract
1 Tbsp grated lemon peel
6 large eggs
3 cups all-purpose flour
1/4 tsp salt

Preheat oven to 350. Grease and flour 10 inch diameter angel food cake pan.
Using electric mixer, cream butter in large bowl until light. Add cream
and beat until well combined. Add sugar and beat until light and fluffy,
3 minutes. Add lemon juice, vanilla, and lemon peel. Add eggs, 2 at a time;
beat until combined. Add flour and salt and beat just until batter is smooth
and creamy. Spoon batter into prepared pan. Bake until tester inserted comes
clean, about 1 1/2 hours. Cool cake in pan on rack 15 minutes. Turn out cake
onto rack and cool.

1 3/4 cups powdered sugar
3 Tbsp milk
1 Tbsp fresh lemon juice

Mix all ingredients in small bow until smooth. Spoon over cake, allowing
glaze to drip down sides. Let stand until glaze sets, about 30 minutes.
Used by permission of Barbara Vogel from the Sea Crest by the Sea Bed &
Breakfast Inn in Spring Lake, NJ.