Do you have zucchini’s coming out of your ears, like me? Are you wondering what ever possessed you to plant it? Do you think zucchini might just be the key to solving the world’s hunger problems?
When you plant zucchini, one thing is for sure, you are going to be blessed with an abundant crop.
Well, I have a delicious solution for you. Here is one great way to “use it up.”
This Harvest Vegetable Quiche is one of my oldest and most favorite recipes. It was given to me by my lovely sister-in-law Natalie, when I was newly married. I took the recipe with trepidation. Because, although my Mom had taught me to cook, I wasn’t remotely confident in my cooking skills. The prospect of making a quiche was downright daunting. But I plucked up the courage and forged ahead.
In the end it wasn’t so hard after all. And it was so delicious, I started to think maybe I could cook other wonderful things…
You might say this recipe was the beginning of my love of cooking.
Keep in mind this recipe is flexible. You can use the vegetables you love, or simply the ones you have on hand. I love zucchini, asparagus and mushrooms. Broccoli, yellow crooked neck squash or black olives are nice. You could even throw in some ham or bacon if you must.
Be sure to pick your zucchini when it is young and tender.
Harvest Vegetable Quiche
1 small zucchini, sliced
1 small yellow crooked neck squash, sliced
½ lb. asparagus, cut into ½ inch pieces
½ large onion, diced
½ lb. mushrooms, sliced
1 clove garlic, minced
Salt and pepper to taste
2 Tbsp. butter
1 Tbsp. olive oil
4 large eggs
1 cup sour cream
1 cup cottage cheese
½ cup grated Parmesan cheese
¼ tsp. Tabasco Sauce
2 cups shredded Jack cheese
2 Tbsp. chopped basil
2 homemade or ready made pie shells
Prepare all the vegetable as directed. Heat a large sauté pan and melt butter and olive oil. Add vegetables and sauté (in batches so as to not overload the pan.) Season each batch with salt and pepper. Set aside vegetables to let them drain. Whisk together the eggs. Add sour cream, cottage cheese, Parmesan cheese, and Tabasco sauce. Stir in vegetables. Stir in jack cheese and basil. Pour into 2 pie pans. Bake at 350 degrees for approximately 45 minutes. Quiche should be slightly puffy and golden, and the center should be firmed up.
Here’s the link for a printable version.
And here’s how I made the Quiches:
Today I used store bought pie shells. OK. I know that’s cheating, and I hope my Mom’s not looking… But I had a lot to do today, and they were in my freezer! BTY, I think these Marie Calendar shells taste really good… not homemade… but really good.
Prepare all your vegetables. It is especially important not to wash your mushrooms under water, unless you want Quiche soup. Just rub off any planting soil with a damp towel.
Pick the zucchini when it’s young and tender.
If your squash gets too large the bottom, slice it in half.
Season and saute your vegetables in batches.
A quick tip on sauteing mushrooms. Make sure your pan is very hot and the butter and olive oil are melted. Add the mushrooms and let them sit for a few minutes until they are caramelized. Resist the temptation to stir them. Once caramelized stir to flip over, and let them sit again for a few minutes.
Set your vegetables aside to drain. You don’t want all that liquid in your quiche.
Grate your Jack and Parmesan cheeses.
Whisk together your eggs.
Stir sour cream, cottage cheese, eggs, Tabasco sauce, and Parmesan Cheese together.
Stir in vegetables. I use a slotted spoon when transferring them into the mixture to drain any liquid.
Add Jack cheese and chopped basil.
Pour into 2 unbaked pie shells.
Bake at 350 for approximately 45 minutes. The quiches should be slightly puffed up, golden brown and firm in the middle. You can try the toothpick test but it will always be slightly wet due to the cheeses.
I can’t wait for dinner tonight. I’m serving the quiche with a green salad. And I’ll be having more for breakfast tomorrow morning!
Here’s a few other tips: This is one of those recipes where good quality ingredients makes a big difference. Buy good quality cottage cheese, sour cream and Parmesan cheese. And don’t be tempted to try low fat… it just doesn’t turn out.
Next stop in my effort to waste not, want not… I think I will try Pioneer Woman’s Zucchini Cake. I have a Chocolate Zucchini Cake Recipe that I like… but I love to try something new.
And don’t forget: you can also freeze zucchini. I grate it, measure it into 2 cups amounts and freeze in a freezer bag.