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summer garden quicheThis was a spontaneous prep for a taping for Cook’s Corner on WMUR. Zucchini was the star, with a spiralizer as the tool. What else could I make with zucchini? Quiche. I’m not sure this is very different from other quiches I’ve made. It was delicious nonetheless.

What you need:

  • 1/4 c bread crumbs
  • 2-3 tbs EVOO
  • 1 med onion, chopped
  • 1 garlic clove, chopped
  • 1 sm zucchini, spiralized
  • 1 ear of corn, shucked, cooked and kernels stripped
  • 1 lg tomato or 6 cherry tomatoes, chopped
  • 3-4 tbs chopped fresh basil
  • 3/4 c buttermilk
  • 4 eggs
  • 1 c shredded Rosemary Jack cheese (or Swiss)
  • 1/2 c grated Parmigiano-Reggiano
  • Freshly ground sea salt and black pepper

What you do:

  • Preheat oven to 350˚.
  • Prepare 4 cocottes, ramekins or 1 9” pie pan.
  • Sprinkle breadcrumbs on bottom of 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 corn.
  • Cook for a few min, stirring frequently.
  • Add basil.
  • Stir to incorporate.
  • Remove from heat.
  • In med bowl whisk cream, eggs and egg white.
  • Add zucchini mixture to cream.
  • Add cheese to mixture.
  • Season with salt and pepper, to taste.
  • Mix well.
  • Spread zucchini mixture in prepared pan.
  • Top with tomato slices in single layer.
  • Sprinkle grated cheese on top.
  • Bake until quiche is just set, about 40 to 50 min., depending on baking dish used.
  • Cool on wire rack before serving.
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