Wednesday, August 10, 2016

Zucchini season is here, make quiche!

I love all the things I'm currently seeing at the farmer's markets around town.  The wonderfully communal culture in Portland also brings with it some generous friends and co-workers who share fresh produce from their fruitful gardens.  This is so welcome, as our garden has been unfortunately neglected this summer, so I'll take all the help I can get.

Last week, I uncovered some amazingly supersized zucchini in my office kitchen, which got me thinking about zucchini recipes.  My mini happens to love zucchini, which is a blessing on its own and she seems to like anything in quiche form, which gave me the idea for this zucchini quiche.  Hope you like it and are able to adapt it to your own tastes and preferences:

Fooditka's Zucchini Quiche (serves 3)


1 - 1 1/2 cups of diced zucchini
1 small red onion, diced
4 eggs
3 tbs of milk
1/4 cup of shredded smoked gouda cheese
Olive oil
Salt and pepper to taste

Preheat oven to 400 degrees. Place round casserole dish into the oven to heat it up.

In the meantime, sautee the zucchini and onion until golden brown and add salt and pepper.  Whisk the eggs until light and fluffy and add the milk. Whisk for another few seconds.

Take the hot casserole dish out of the oven and add the sauteed zucchini/onion mixture.  Then add the egg/milk mixture and distribute evenly.  Add the cheese at the end.

Bake for about 20 minutes or until the top is golden brown and puffed up.

Enjoy with a crusty piece of bread or simply on its own!

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