We are at the point in our gardening and CSA seasons where we are swimming in zucchini. We are getting a half dozen zucchini in our farm box each week, and our own zucchini plants are producing baseball bat-sized fruits almost daily.
It’s a good thing that we love zucchini in all its incarnations. Well, two of the four of us do anyway. Allie declared that she hates it just yesterday, and Grace won’t eat anything green. (Where did I get these kids from?!)
My all-time favorite way to eat zucchini is stuffed with cream cheese, but I also really like it grilled, too. We have also been eating a lot of ratatouille and zucchini parmesan, too. And Joe made a chocolate zucchini bread today that I’ll share if it turns out well.
This particular recipe was borne of a glut of zucchini and the love of an old, lost recipe. When my friend Angela came to visit about thirteen years ago, I made a quiche for her and her mother. It had a crust, and the filling was primarily onions and green chiles.
I know what cookbook the recipe came from, but I can’t find it anywhere. I think I even know the name of the recipe, but googling that yields no relevant results. I’m stuck. I put the pieces of the recipe that I could remember together, threw in a bunch of zucchini, and came up with this.
It actually tastes nothing at all like the quiche I was going for, but it is really delicious in its own right. I’ll have to keep working on the green chile recipe.
Zucchini Quiche (Gluten-Free) Serves: 8
Ingredients: 2 medium zucchini; 1 medium onion; 4 oz green chiles; 6 eggs, 1½ cups milk; 4 oz cream cheese; softened (soften this in the microwave for 20 seconds at a time); ¼ teaspoon salt; ½ teaspoon baking powder; ¼ cup flour (We use gluten-free flour, but any flour will work.); 2 cups shredded cheddar cheese.
Instructions: Preheat the oven to 350. Grate the zucchini and onion. We used our KitchenAid food processor, and it took about 30 seconds. You could grate by hand, but it would take a lot longer. In a large skillet, sauté the zucchini, onion, and green chiles until the vegetables are soft. Remove from heat and set aside. Whisk together the eggs, milk, cream cheese, salt, baking powder, and flour.
Add the cheese and cooked vegetables to the egg mixture and pour into a large round baking pan. (It isn\’t going to fit in a pie pan, not even a deep dish one.)
Sprinkle additional cheddar cheese over the top if desired. Bake at 350 until eggs are set, about 40 minutes. Let stand for 15 minutes before cutting. If you cut it immediately, the eggs inside will be like pudding. They\’re cooked, but they don\’t look as nice.
