Zucchini Quiche



 

This quiche is not a typical egg quiche, but it has more of a bread texture.  For the quiche I made yesterday for dinner, I had no zucchini!  But that is o.k.; any summer squash works well.  I used yellow straightneck and white patty pan squash from my garden.  You can substitute dried herbs, but using fresh herbs makes a huge difference in the taste.  I also did not measure the veggies, herbs or cheese quantities, so I am providing a photo of the ingredients that I added.  This recipe is very forgiving so it is fine to eyeball these quantities.



Ingredients:

~ 3 cups of summer squash, de-seeded and shredded
  (also peel if the skin is tough on your squash)
~ 1/2 cup finely chopped red onion
~ 2 Tbl fresh basil, chopped finely
~ 1 Tbl fresh parsley, chopped finely
~ 1 tsp fresh oregano, chopped finely
~ 1/4 - 1/2 tsp fresh thyme leaves
1/2 tsp sea salt
freshly ground pepper

1 cup whole wheat pastry flour (or 3/4 cup SW wheat berries, ground fine)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

4 range-free eggs, fork beaten
1/4 cup extra virgin olive oil

~ 1/2 cup shredded Monterrey Jack cheese*
~ 1/2 cup shredded Mozzarella cheese*
~ 1/4 cup freshly ground Parmesan cheese

*  Use only white cheeses and shred yourself (pre-shredded cheeses contain chemicals).

Mix the first group of ingredients in a large bowl.  In a separate small bowl, mix together the next group of dry ingredients.  In a third small bowl, mix together the egg and olive oil.  On a plate, mix together the cheeses.

It is important how you mix together the quiche or you develop a big lump that does not combine well.  First add the dry ingredients to the zucchini mix and stir until well mixed.  Next add the cheeses and again stir well until mixed.  Finally add the egg and olive oil mixture.  Combine thoroughly.

 

 

Preheat oven to 350 °F.  Oil an 8" x 8" glass baking dish with olive oil.  Pour the quiche mixture into the dish and bake in 350 °F oven for 25 to 35 minutes or until lightly browned and center set.  Allow to cool slightly before cutting.