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slice of zucchini quicheZucchini and summer squash have been plentiful at the farmers market.  I’ve been using squash a few different ways. Squash is packed with vitamins, nutrients and fiber and promotes a healthy heart. Eat raw or cooked, skin on or off.  Add grated zucchini to cookies and bread for added moisture; have you tried tricking the kids with chocolate zucchini bread? How about pancakes? Add to sautéed vegetables for a vegetable quesadilla or swap French fries for zucchini fries.  So many ideas, so many zucchini.

I had an Italian, soft cow cheese – Robiola – on hand. I purchased it at our local Italian market to follow a recipe of grilled stuffed figs. It melted really well and ended up in this recipe. Other soft cheeses – cow or goat – would work fine.

I made this quiche for a business breakfast meeting. It was sooo good that I made it again the next day for my sister and her husband, who were visiting us. We ate it all.

zucchini quicheWhat you need:

  • 2 sm grated zucchini and summer squash (about 1 1/2 c)
  • 1/4 c bread crumbs
  • 2 tbs Devo Olive Oil Tuscan Herb EVOO
  • 1 med white onion, chopped
  • 1 garlic clove, chopped
  • 1 tbs pesto
  • 1 tsp fresh chopped oregano
  • 1 c heavy cream
  • 3 eggs
  • 1 egg white
  • Freshly ground sea salt and black pepper
  • 6 oz soft cheese (Robiola, Brie, Camembert, goat)
  • 1 lg tomato or 6 cherry tomatoes, thinly sliced
  • 1/2 c grated Parmigiano-Reggiano

What you do:

  • Preheat oven to 350˚.
  • Shred the squash on the large holes of a box grater, into a colander.
  • Sprinkle with a heaping tablespoon salt and toss well.
  • Place in the sink and drain for 15 minutes.
  • Rinse and the squeeze firmly, by the handful, to remove excess water.
  • Prepare 9” pie pan.
  • In sauté pan add EVOO, onion and garlic.
  • Over med-high heat cook until onions begin to caramelize, about 5 min.
  • Season with salt and pepper, to taste.
  • Add zucchini and cook for a couple of minutes, stirring frequently.
  • Add oregano and pesto.
  • Stir to incorporate.
  • Remove from heat.
  • In med bowl whisk cream, eggs and egg white.
  • Add zucchini mixture to cream.
  • Crumble soft cheese into 1/2” pieces and add to mixture.
  • Season with salt and pepper, to taste.
  • Mix well.
  • Spread zucchini mixture in pie pan.
  • Top with tomato slices in single layer.
  • Sprinkle grated cheese on top.
  • Bake until quiche is just set, about 45 to 50 min.
  • Cool on wire rack before serving.
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