We have recently shared a couple of our Favorite Zucchini Recipes and we hope you have tryed and enjoyed them. We’ve been busy “dicing & slicing & shredding” all those zucchini for over the winter’s use, so a little slow to share this next one with you.
This is one of our favorites that we have made regularly at our B&B for breakfast. The potato crust ensures it is perfect for those avoiding gluten! It is great to make any time in the summer when we have such a bounty of zucchini! But, just as great any time of the year. Green zucchini, add a little red pepper and/or tomato and you have an easy and inexpensive Holiday Morning Treat with perfect colors!
I worked at UARCO’s home office in Barrington, Illinois, prior to inn keeping and was given this recipe by a trainer in our sales training department. We have enjoyed making this for our many guests over the last 19 years and we hope you will love it too.
Zucchini Quiche with Potato Crust
(Preheat Oven to 400 degrees)
Potato Crust:
2 - 3 Cups Frozen Hash Browns, thawed
1 Whole Egg whisked
½ Cup Shredded Cheese (I like to use shredded Parmesan in this crust as I use cheddar/jack in the quiche)
1/8 Teas Salt & Pepper to taste
Mix together and pat into an 8-9” pie plate. Bake at 400 until nicely golden (30-40 Minutes).
While crust is baking you have time to slice and fry the zucchini and mix your egg/quiche mixture.
1 Medium Zucchini thinly sliced
1-1/2 cups Cheddar/Jack Cheese (Grated Swiss or cheese of choice)
6 eggs
1 can Evaporated Milk
1/4 tsp. salt and pepper
Dash of oregano leaves and a dash of nutmeg.
While the potato crust is baking, slice the zucchini into thin slices and brown till crisp-tender in a little olive oil. Arrange the cooked zucchini in the bottom and sides of the baked potato crust. Sprinkle cheddar/jack over the zucchini. Mix the eggs and can of undiluted evaporated milk, salt & pepper and nutmeg together with whisk. I have now fallen in love with the precooked bacon! Feel free to crumble and add to your egg mixture! Pour the egg quiche mixture atop the zucchini and potato crust and bake at 350 (25-35 minutes) or until knife inserted in center comes out clean.
Serve with fresh tomato slices and fruit for breakfast. Enjoy for lunch or a dinner with salad and crusty bread! A great dish to take and share!
