- 3 cups coarsely grated, unpeeled zucchini (3/4 lb)
- 4-oz can whole green chiles
- 3/4 cup sliced green onions
- 1-1/2 tbspns butter
- 1 tbspn flour
- 1/4 lb sharp Cheddar cheese, grated
- 2-oz Monterey Jack cheese, shredded
- 3 eggs
- 1-1/2 cups half-and-half
- 1/8 tspn black pepper
- 1/8 tspn salt
- 1 pastry shell
Grate the zucchini onto a piece of tin foil, and sprinkle with salt. Let stand about 30 minutes, then squeeze out all the excess moisture and dry. Rinse and seed the chiles, dry, and cut into small pieces.
Melt the butter in a heavy skillet, and saute the green onions for about 1 minute. Stir in the zucchini and heat for several minutes. Blend in the flour, then spread mixture over the bottom of the pastry shell. Sprinkle with half the cheeses and all the chiles.
In a separate bowl, lightly beat the eggs with a wire whisk. Add the half-and-half and seasonings, and blend until smooth. Set pastry shell on a cookie sheet, and carefully pour in custard mixture. Sprinkle with the remaining cheeses.
Preheat oven to 400 degrees. Bake on the center shelf of the oven for 15 minutes. Reduce heat to 350 degrees, and bake for 20 to 25 minutes, or until the top is puffed up and browned and a knife inserted into the center of the custard comes out clean.
Remove from the oven, and carefully slide onto a wire rack for 5 to 10 minutes to let the custard set. Garnish, if desired, and serve hot.
More "Lost" Zucchini RecipesBeer-Batter Vegetables (1982)
Zucchini and Tomatoes Au Gratin (1964)
(Origin - "the Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)
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