This is a savory quiche that I first ate at my husband’s aunt Sally’s house when we traveled to San Diego. The quiche in question was served as an accompaniment to grilled chicken for dinner as a main course. While I would highly recommend this quiche for dinner, it belongs to the breakfast category as one of the best quiches ever consumed. While it may be slightly less dense than other quiches, and crustless, I would argue that the flavor is so much more unctuous. You cannot go wrong with the higher fat content of the cheese in this quiche- dare I say it is low carb. Should you have a picky child eater, simply remove the vegetables for a cheese only version. They will love it.
Zucchini Quiche
4 pounds of zuchinni sliced thinly with skin on ( will mix zucchini & yellow squash)
2-4 fat green onions sliced
½ cup shredded cheese (American works best)
1 cup crumbled Feta cheese (full fat)
1 ¼ cup Cottage cheese (full fat)
3 eggs
1 teaspoon pepper
1 teaspoon salt
Pre-heat your oven to 375 degrees Fill a kettle with 1-2 cups of water and bring to a boil. Place the zucchini in the water and leave on rapid boil for 3-5 minutes until softened. Remove the zucchini with a strainer and place on several paper towels to squeeze out the excess moisture. In a separate frying pan, add oil and diced onion. In a medium bowl mix the cheeses, onion, egg, salt, and pepper with a fork. Slowly fold in the zucchini and onions- mix well. Spread mixture into an oven safe, non-stick baking dish. Bake for approximately 40-50 minutes until corners are brown and liquid is absorbed.
