Zucchini and Green Chile Quiche Recipe
Summary
Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Whole wheat quiche shell - 1 9-inch shell, glazed with egg white, cooled | ||
| Zucchini | 3/4 pound, scrubbed | |
| Cheddar cheese - 4 ounces, well-chilled | ||
| Monterey Jack cheese - 2 ounces, well-chilled | ||
| Onion | 1/2 Small | |
| Whole green chilies - 2 canned, rinsed and seeded | ||
| Whole wheat flour | 1 Tablespoon | |
| Oil | 1 Tablespoon | |
| Eggs | 3 | |
| Half & half or milk - 1 cup | ||
| Salt – a pinch | ||
| Pepper white | 1 To taste | |
Directions
GETTING READY
1. Pre-heat the oven to 400°F.
2. With a grater or using the shredding disc of a food processor, shred the cheeses and the zucchini.
3. Place the zucchini in a colander mixed with ½ teaspoon salt for 30 minutes.
4. Drain the zucchini and dry with paper towels.
5. In a bowl, mix the cheeses.
6. With a knife or with the slicing disc of a food processor, slice the onion.
7. With a knife or using the metal blade of the food processor, chop the chilies coarsely.
8. In a bowl, place the eggs.
9. Continue mixing while you pour the half & half, salt, and pepper and blend until smooth.
MAKING
10. Place a skillet over medium-high heat and heat the oil.
11. Add the onion and saute for 3-5 minutes, until onion is soft.
12. Add the zucchini and cook for a while.
13. Add the flour, and toss together.
14. In the quiche shell, spread half the cheese mixture in a layer, then the zucchini mixture.
15. Sprinkle with chilies and top with the rest of the cheese. Place the shell on a cookie sheet.
16. Pour the half & half custard on the shell.
17. In the oven, place in the center rack and bake for 15 minutes, and then, reduce the temperature to 350° and bake for another 20 minutes, until custard is firm, puffy and lightly browned.
18. Cool on a wire rack for 10 minutes.
SERVING
19. Serve cut into wedges.
1. Pre-heat the oven to 400°F.
2. With a grater or using the shredding disc of a food processor, shred the cheeses and the zucchini.
3. Place the zucchini in a colander mixed with ½ teaspoon salt for 30 minutes.
4. Drain the zucchini and dry with paper towels.
5. In a bowl, mix the cheeses.
6. With a knife or with the slicing disc of a food processor, slice the onion.
7. With a knife or using the metal blade of the food processor, chop the chilies coarsely.
8. In a bowl, place the eggs.
9. Continue mixing while you pour the half & half, salt, and pepper and blend until smooth.
MAKING
10. Place a skillet over medium-high heat and heat the oil.
11. Add the onion and saute for 3-5 minutes, until onion is soft.
12. Add the zucchini and cook for a while.
13. Add the flour, and toss together.
14. In the quiche shell, spread half the cheese mixture in a layer, then the zucchini mixture.
15. Sprinkle with chilies and top with the rest of the cheese. Place the shell on a cookie sheet.
16. Pour the half & half custard on the shell.
17. In the oven, place in the center rack and bake for 15 minutes, and then, reduce the temperature to 350° and bake for another 20 minutes, until custard is firm, puffy and lightly browned.
18. Cool on a wire rack for 10 minutes.
SERVING
19. Serve cut into wedges.
Chef
