Zucchini Quiche

Zucchini 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.

What 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.