Zucchini And Goat Cheese Crustless Quiche
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
680 g
Zucchini (medium)4 tbsps
Extra-Virgin Olive Oil1 medium
White Onion (chopped, about 1 cup)1 clove
Garlic (thinly sliced)2 tbsps
Parsley (chopped flat-leaf)1 tbsp
Dill (chopped fresh)1 tsp
Marjoram (chopped fresh)2 cups
Half-And-Half2 large
Egg60 g
Swiss (grated)Directions:
1
Preheat oven to 350 degrees F
2
Shred the squash on the large holes of a box grater, into a colander
3
Sprinkle with a heaping tablespoon salt and toss well
4
Place in the sink and drain for 15 minutes
5
Rinse and the squeeze firmly, by the handful, to remove excess water
6
Set aside
7
Meanwhile, pulse bread into crumbs in a food processor
8
Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes
9
Evenly spread crumbs in a 9-inch glass or ceramic pie pan
10
Place pan on a baking sheet
11
Wipe out the skillet, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes
12
Add the zucchini, and cook, stirring, for 2 minutes
13
Stir in parsley, dill and marjoram or oregano
14
Remove from heat, cool slightly
15
Whisk half-and-half, eggs and yolks in large glass measuring cup
16
Season with salt and pepper to taste
17
Spread the zucchini mixture in the prepared pan
18
Crumble the goat cheese and evenly scatter on the vegetables
19
Sprinkle Gruyere on top and pour the custard over the fillings
20
Bake until the quiche is just set in the center, about 40 to 50 minutes
21
Cool completely on a rack before serving