Wednesday, October 7, 2009
If you grow broccoli and zucchini, chances are you have too much. Here is one way I found that uses both in a way that the family really likes, and is easy to make as well.
This year I grew yellow summer squash instead of zucchini, but I found that they are indistinguishable in the quiche except for the color.
1 store bought pie crust or homemade pie crust
1 clove garlic or 1/4 chopped onion - which ever you prefer
1 cup shredded cheddar cheese
1 1/2 cups broccoli
3 small zucchini sliced
1 cup milk
1/2 tsp. salt
dash of pepper
Preheat oven to 400 degrees.
Put the crust in the pie plate and prick the bottom to prevent the bottom from bubbling up. Put the plate in the oven for 5 minutes to set the crust.
While the crust is cooking, grate the cheese.
Beat the eggs, salt, pepper and milk together. Add the garlic or onions.
When the crust has cooked for give minutes, remove it. Sprinkle the cheese on the bottom, add the broccoli then top it with the zucchini slices.
Pour the egg mixture over the broccoli and zucchini.
Bake for 10 minutes at 400, then turn down the temperature to 350 and bake for another 30 minutes or so until a knife comes out clean when inserted in the middle.
For a variation, try putting the cheese on top instead of the bottom.