Friday, August 7, 2009

oh zucchini...

With the recent out-poured donations of many zucchini into our home, and with a loaf of zucchini bread in the fridge, and more of the green walruses on the counter, I was trying to think of something else to put them into that would be actually good and not look to much like zucchini. I ended up with this highly tweaked version of a quiche recipe from It's really easy because all the work is done in a blender or food processor before baking.

Crustless Zucchini Quiche
  • 3 small (or 1 large) zucchini, coarsely chopped
  • 5 or 6 eggs
  • 1/4 cup olive oil
  • 1/3-1/2 cup crumbled goat cheese
  • 1 tsp onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 3/4 cup flour (I used a combination of rice and oat flour)
  • 1 teaspoon baking powder
  • Additional goat cheese, chopped fresh chives or parsley

Preheat an oven to 350 degrees F (175 degrees C). Grease a quiche dish or a 9-inch pie pan, and set aside.
Place the zucchini, eggs, olive oil, goat cheese, and seasonings into the bowl of a blender or food processor, and process for about 1 minute, until all the ingredients are finely chopped and blended. (I found it necessary to add the zucchini chunks gradually in order to fit the bowl) Add the flour and baking powder, and process 1 more minute, scraping the side of the bowl if necessary.
Scrape the mixture into the prepared quiche dish, and bake for 1 hour, or until set. The quiche is done when a knife inserted into the center comes out clean. Sprinkle with additional crumbled cheese and chopped fresh chives or parsley. Allow to cool 5-10 minutes before serving.
(If there are any, leftover slices of quiche are good cold.)

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