Jumat, 02 Agustus 2019
A simple quiche direction created with solely four ingredients, this excellent crustless zucchini quiche makes a satisfying brunch meal all summer long.
Zucchini and alternative summer squashes are long in yard gardens, farmers’ markets, and grocery stores for weeks currently and that they are therefore low cost, each week I find yourself learning a bunch of them.
At least 2-3 times per week we’ve been enjoying a zucchini dish. might it's simply a straightforward zucchini noodles, cooked in a very hot frypan, sliced on prime of a pizza pie, chopped in a very dish or diced in these simple stuffed bell peppers, i attempted to sneak in some zucchini each likelihood I got.
This zucchini quiche is another fast summer dish and I’m certain you've got everything you would like to form it already. Zucchini, cheese, eggs and milk. That’s it! solely four ingredients!
Ingredients
- 2 lbs zucchini
- 2 cups shredded cheddar cheese
- 2 eggs
- 1 1/2 cup milk
- salt and pepper
Instructions
- Heat the oven to 375F.
- Using a mandoline or a sharp knife , thinly slice the zucchini.
- Sprinkle salt all over the zucchini slices, toss thoroughly with your fingers and let sit for 20-30 minutes.
- Place the zucchini slices in a cheese cloth or and give it a good squeeze to take out all the moisture.
- In a mixing bowl, lightly beat the eggs with the milk. Season with salt and pepper.
- Stir in 1 cup shredded cheese.
- In a quiche pan , arrange half of the drained zucchini slices and sprinkle 1/2 cup cheese on top of them.
- Arrange a second layer of zucchini slices and pour the milk mixture over them.
- Finish the quiche with the remaining 1/2 cup shredded cheddar cheese.
- Bake the zucchini quiche in the hot oven for about 50-60 minutes until set and the top of the quiche is golden brown.
- Remove from the oven and serve either warm or cold