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Friday, June 25, 2010

In Quiche You Didn’t Know

Yesterday’s post was about this week’s abundance of green summer torpedoes, which I referred to as cukes and zukes or cucumbers and zucchini.

The post also included a recipe for Sour Cream Cucumbers, which  was enjoyed by friends who came for dinner last night with zucchini quiche.  Quiche is a recipe that lets you be as creative as you want with vegetables and cheese. This main ingredient in this quiche was (one guess only, please) zucchini.

Since yesterday’s post only covered cukes, the zucchini requested equalzucchini quiche0623 (3) blog space. (Now don’t tell me, the veggies never talk to you  or that you don’t believe me.)You may have read it somewhere before on this blog, that the F&P garden is brimming with zukes  this season due to Grenville excellent gardening skills. This was my first zuke quiche , but it won’t be the last judging from our friends’ reactions and appetites. The last two pieces were part of our dinner tonight.

Zucchini Quiche

Deep dish glass pie – I use a 9 ½-inch deep dish and add extra veggies, like zucchini. Did I mention we have LOTS of zukes?You might need to stretch the crust a bit. My choice is 1 Pillsbury® refrigerated pie crust. Prebake crust per package directions.

F&P Note: The measurements below are approximate'; I was was “winging” it with my first zucchini quiche of the season.

  • olive oil to coat pan
  • 1 sliced zucchini, remove seeds if using larger zukes
  • 1 small yellow squash
  • ½  -1 C sliced green onions or thinly sliced onion
  • 2 C shredded cheese – Swiss & cheese was used for this recipe
  • 1 ½ tbsp of flour
  • 1 C milk or half milk and half & half or light cream
  • 4 eggs
  • 1 tbsp fresh herbs (oregano, basil, parsley)l or ½ tsp dried
  • ½ salt (to taste)
  • ¼ tsp black pepper (to taste)

Heat oven to 375°. Prebake pie crust as directed on package. Cool after baking.

  1. Add olive oil in bottom of large sauté pan, add zucchini and cook just until tender. Add scallions (or chopped onion) and cook a few minutes longer. Season with assorted herbs
  2. Combine cheese and flour in bowl and toss to coat cheese with flour.
  3. Sprinkle half of cheese in bottom of cooled baked shell. Spread zucchini mixture over cheese, add rest of cheese.
  4. Whisk eggs, milk, spices until well blended; pour over vegetables and cheese.
  5. Bake 40-45 minutes until filling is browned. It’s done if knife inserted in center comes out clean; the quiche will set up while it cools. Serve chilled or reheat before serving, if preferred.

Zuke Quiche is What’s for Dinner

5 comments:

Lois Evensen said...

Ooooh, another great recipe to try. :))) Looks yummy!

Anvilcloud said...

I don't suppose I'll get around to doing it, but this looks very tempting.

Beatrice P. Boyd said...

Lois, it was just as good as the finished dish photographed...and that was the consensus of 3 friends who joined us for dinner (of course, they did mention something about paybacks ???)

AC, it's another way to put excess zukes to use and since quiche can be served - chilled or warmed - breakfast, lunch or dinner...it's a versatile dish and we enjoy it very much, which helps when there's lots of veggies...did I mention all those zukes?

HermitJim said...

Have to admit...that looks good enough to eat!

Save me a plate!

Beatrice P. Boyd said...

Jim, it was delicious to eat - BOTH nights. And it will be on the menu again this coming week so if you're in the neighborhood...come over. WE will also have iced tea (always) and dinner on either the back patio or front porch...weather (and heat) dependent.

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