Jun 26, 2011

Zucchini and feta quiche

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You know It’s zucchini time when you think twice before visiting your neighbors for fear they’ll give you more zucchini.

So, as it so happened I had some zucchini and looked for something different to make, that’s when I came across Closet cooking’s recipe for zucchini herb and feta quiche.

 

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Grate the cheese.

 

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And toss it into the egg you just beat and didn’t remember to take a picture of.

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Mix well enough.

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Press it into the pan

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Scrape the very last out just use your hand ‘cause they’re already sticky and getting a spatula would require stopping and washing your hands just to open the drawer. Then when you’re done wash you hands and put the crust in the oven that’s probably crazy hot by now.

 

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Chop green onions. Or grab some onion tops from onions that are trying to grow in the garden.

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Grab anything handy from the garden, here I have mint, dill and parsley.

 

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toss the zucchini in with the eggs.

 

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I didn’t have a whole cup of feta so I used what I had.

 

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Then add the herbs and mix.

Note: right about now would be a good time to add a little salt and pepper. I forgot completely and I must say, trying to add it to each slice when serving is just not the same.

 

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Pour into crust and bake until the center isn’t runny. I think that’s what they mean when they say “set”.

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Adapted from

Herbed Zucchini and Feta Quiche with a Brown Rice Crust from Closet Cooking
(makes 6+ servings)

Ingredients:
2 cups cooked brown rice
1/4 cup cheddar and mozzarella  grated
1 egg
4 eggs
1/2 cup milk
2 cups zucchini (grated, squeezed and drained)
1/4 cup herbs (such as dill, mint, parsley, chopped)
2 green onions (chopped)
1 cup feta (crumbled)
salt and pepper to taste

Directions:
1. Mix the rice, cheese and egg in a bowl.
2. Press the rice mixture into a pie plate, about 1/4 inch thick.
3. Bake in a preheated 450F oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
4. Mix the eggs, milk, zucchini, dill, parsley, mint, green onions, feta, salt and pepper in a large bowl.
5. Pour the egg mixture into the pie crust.
6. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

 

 

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