{"id":3347,"date":"2017-10-05T12:53:11","date_gmt":"2017-10-05T16:53:11","guid":{"rendered":"http:\/\/recipephany.com\/?p=3347"},"modified":"2024-08-01T06:56:32","modified_gmt":"2024-08-01T10:56:32","slug":"zucchini-quiche","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=3347","title":{"rendered":"Zucchini Quiche"},"content":{"rendered":"\n

Zucchini is to quiche as eggplant is to parmigiana. There is no higher calling for this elongated green summer squash than to be saut\u00e9ed with onions, splashed with wine, tossed with herbs, then married with cheese and eggs into this savory Zucchini Quiche.<\/p>\n\n\n\n

Not really a quiche, this recipephany has more of an Italian than French accent. A layer of toasted breadcrumbs replaces the pastry crust. Herbs you\u2019d shake into a red sauce awaken the sweetness in the zucchini. And a secret ingredient\u2014ginger\u2014blends in so mysteriously that I dare you to pick it out of the crowd.<\/p>\n\n\n\n

I\u2019d forgotten where this recipe came from until Elinor Lipman (best-selling novelist and source of Cinnamon Tea<\/a> Cake<\/a> and other recipephanies) reminded me that it dates back to our post-college roommate days. We and our husbands-to-be shared an apartment overlooking the Chestnut Hill Reservoir in Brighton, Massachusetts.<\/p>\n\n\n\n

\u201cI have so many cooking memories from Reservoir Gardens,\u201d says Ellie. “Remember ‘Meatballs, I Quit’?\u201d Of course I do, because I made them the day she left her writing job at WGBH-TV. But were they the ones made with ginger snaps? I forget.<\/p>\n\n\n\n

And there was “Rez-A-Roni,” our homemade version of Rice-A-Roni, with onion soup mix and broken-up spaghetti. <\/p>\n\n\n\n

She still laughs about the wacky dishes. \u201cRemember your mother’s chocolate mousse recipe, essentially chocolate chips and a blender? And the favorite hors d’oeuvre was cream cheese in celery? We were twenty-three, and ten dollars per person per week covered our grocery bill.\u201d<\/p>\n\n\n\n

Ellie recalls that our downstairs neighbors Jim and Andy served us this zucchini quiche, and she copied the recipe on the spot. For all these years, I have been following a recipe card virtually identical to hers, but had blanked on the source. I love this reconstructed memory.<\/p>\n\n\n\n

Ellie chops up the zucchini quite fine, and I play around with quantities, so please go ahead and adjust to your taste. While mushrooms can add some delightful umami, I usually don\u2019t bother. You can use traditional Swiss, and it\u2019s also fun to blend in cheddar, provolone or whatever you like from your cheese drawer.<\/p>\n\n\n\n

This makes two modest pie-plate sized quiches, one to eat right away and one to freeze and enjoy later\u2014like a treat from Trader Joe\u2019s. If you want to make one large quiche instead, increase baking time by about 10 minutes.<\/p>\n\n\n\n

This is a far cry from Julia Child\u2019s TV quiche. So I prefer to quote another favorite TV figure, Frasier Crane, who asks his dinner guests, \u201cQuiche Lorraine, anyone?\u201d and gets the classic response, \u201cQuiche her? But I hardly know her!\u201d<\/p>\n\n\n\n

Zucchini Quiche<\/span>
<\/strong><\/h3>\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

Makes 2 quiches. Each serves 4. Freezes well.<\/p>\n\n\n\n

    \n
  • About 4 medium zucchini<\/li>\n\n\n\n
  • 2 large onions or leeks, or a combination<\/li>\n\n\n\n
  • \u00bc pound mushrooms (optional)<\/li>\n\n\n\n
  • 6 scallions (not necessary if you use leeks)<\/li>\n\n\n\n
  • 2 cloves garlic<\/li>\n\n\n\n
  • 3 tablespoons butter<\/li>\n\n\n\n
  • 2 tablespoons dry sherry or vermouth<\/li>\n\n\n\n
  • 1 teaspoon dried basil<\/li>\n\n\n\n
  • 1 teaspoon dried thyme<\/li>\n\n\n\n
  • 1 teaspoon dried oregano<\/li>\n\n\n\n
  • 1 teaspoon ground ginger<\/li>\n\n\n\n
  • Salt and pepper<\/li>\n\n\n\n
  • 4 eggs<\/li>\n\n\n\n
  • 2 \u00bd cups grated Swiss or a full-fat cheese blend of your choice (provolone, cheddar, etc.)<\/li>\n\n\n\n
  • About \u00bd cup toasted bread crumbs<\/li>\n<\/ul>\n\n\n\n
      \n
    1. Preheat oven to 325\u00b0. Chop vegetables, press or slice garlic, and saut\u00e9 in butter over low heat until just limp. Do not overcook.<\/li>\n\n\n\n
    2. Add sherry or vermouth and seasonings, remove from heat, and let cool a few minutes.<\/li>\n\n\n\n
    3. Beat eggs in a large bowl, add cheese(s), and stir in vegetables.<\/li>\n\n\n\n
    4. Butter two 8- or 9-inch pie plates and coat bottoms and sides with breadcrumbs. Pour in vegetable mixture. Sprinkle with some breadcrumbs and dot with butter. Bake 30-40 minutes until set and light brown. Cool 10 minutes before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Zucchini is to quiche as eggplant is to parmigiana. There is no higher calling for this elongated green summer squash than to be saut\u00e9ed with onions, splashed with wine, tossed with herbs, then married with cheese and eggs into this savory Zucchini Quiche. Not really a quiche, this recipephany has more of an Italian than French accent. A layer of toasted breadcrumbs replaces the pastry crust. Herbs you\u2019d shake into a red sauce awaken the sweetness in the zucchini. And a secret ingredient\u2014ginger\u2014blends in so mysteriously that I dare you to pick it out of the crowd. I\u2019d forgotten where this recipe came from until Elinor Lipman (best-selling novelist and source of Cinnamon Tea Cake and other recipephanies) reminded me that it dates back to our post-college roommate days. We and our husbands-to-be shared an apartment overlooking the Chestnut Hill Reservoir in Brighton, Massachusetts. \u201cI have so many cooking memories from Reservoir Gardens,\u201d says Ellie. “Remember ‘Meatballs, I Quit’?\u201d Of course I do, because I made them the day she left her writing job at WGBH-TV. But were they the ones made with ginger snaps? I forget. And there was “Rez-A-Roni,” our homemade version of Rice-A-Roni, with onion soup mix and broken-up spaghetti. She still laughs about the wacky dishes. \u201cRemember your mother’s chocolate mousse recipe, essentially chocolate chips and a blender? And the favorite hors d’oeuvre was cream cheese in celery? We were twenty-three, and ten dollars per person per week covered our grocery bill.\u201d Ellie recalls that our downstairs neighbors Jim and Andy served us this zucchini quiche, and she copied the recipe on the spot. For all these years, I have been following a recipe card virtually identical to hers, but had blanked on the source. I love this reconstructed memory. Ellie chops up the zucchini quite fine, and I play around with quantities, so please go ahead and adjust to your taste. While mushrooms can add some delightful umami, I usually don\u2019t bother. You can use traditional Swiss, and it\u2019s also fun to blend in cheddar, provolone or whatever you like from your cheese drawer. This makes two modest pie-plate sized quiches, one to eat right away and one to freeze and enjoy later\u2014like a treat from Trader Joe\u2019s. If you want to make one large quiche instead, increase baking time by about 10 minutes. This is a far cry from Julia Child\u2019s TV quiche. So I prefer to quote another favorite TV figure, Frasier Crane, who asks his dinner guests, \u201cQuiche Lorraine, anyone?\u201d and gets the classic response, \u201cQuiche her? But I hardly know her!\u201d Zucchini Quiche Makes 2 quiches. Each serves 4. Freezes well.<\/p>\n","protected":false},"author":1,"featured_media":3349,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,752,408,228,18,270,757],"tags":[409,413,410,411,412],"class_list":["post-3347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-cheese-dishes","category-egg-dishes","category-pies","category-snacks","category-vegetables","category-vegetarian","tag-crustless-zucchini-quiche","tag-frasier-crane-quiche","tag-savory-zucchini-pie","tag-zucchini-brunch-pie","tag-zucchini-frittata"],"yoast_head":"\nZucchini Quiche - Recipephany<\/title>\n<meta name=\"description\" content=\"Toasted bread crumbs replace pastry in this Italian-style zucchini quiche. 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