This week has been exceptionally difficult and once again, our dinners are being prepared late, very late. To give you an idea of the chaos and despair, I started out just before 7:00 and finally got the quiche in the oven at 10:00 something. In the end, it was more than worth it.
Crustless Fresh Zucchini Quiche
- 2 Tbsp olive oil
- 2 cups zucchini
- 1 cup sweet peppers - (red, yellow, orange) julienne cut
- 1 tsp minced garlic
- 1 medium tomato - sliced
- 1/2 tsp oregano
- 1 Tbsp chopped green chili peppers, drained (canned)
- 1 cup Mexican Blend shredded cheese (Monterey Jack, Mild Cheddar, Queso 3 eggs, beaten Quesadilla and Asadero)
- 3 eggs, beaten
- 3/4 cup milk
- Cut the vegetables. Salt the zucchini slices.
- Saute zucchini and peppers in olive oil until just soft.
- Prepare a 8" or 9" pie plate with no stick spray or butter. Add the zucchini pepper mixture to the plate.
- Add the minced garlic to the saute pan and top with tomato slices. Salt the tomato slices. Cook only until garlic is fragrant. This removes some of the water from the tomatoes and allows the garlic to stick to the slices.
- Top the zucchini and peppers with the garlic tomato slices.
- Sprinkle the green chili peppers, fresh ground pepper, and oregano.
- Top with shredded cheese.
- Combine eggs and milk pour on top.
- Bake at 350 for 45 minutes or until set.
Oh my gosh I ate all but one portion of the veggie quiche! The green chili peppers offered a delicate heat contrasting the sweetness of the mini peppers. The zucchini and the peppers both retained a slight crunch. Many of the comments on the original recipe included "too much water retention". There was nothing mushy about this quiche that's for sure. The salting of the vegetables and bit of precooking of the tomato slices solved the problem.
In case you were wondering about that last piece of quiche... I ate that for breakfast this morning. YUM
Have a great week my friends!