Zucchini, Jalapeno, Cheddar Crustless Quiche
photo by gailanng
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 large zucchini, quartered and sliced
- 1 onion, quartered and sliced
- 1 jalapeno, seeds and membranes removed, then chopped
- 1 -2 cup cheddar cheese, grated
- 4 eggs, beaten
- 1 - 1 1⁄2 cup milk
- salt and pepper
directions
- Preheat the oven to 375 degrees.
- Saute the onion, zucchini and jalapeno until soft.
- Season with salt and pepper.
- Beat your eggs into a large (4-6 Cup) measuring bowl.
- Add enough milk or cream to measure 2 cups.
- In a deep pie dish spread evenly out the zucchini mixture, top that with the cheese and pour the egg mixture over it all.
- Bake in the oven for 40-45 minutes, or until the middle is no longer shaky.
- Remove from the oven and let rest about 5 minutes before cutting into it.
- Enjoy!
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Reviews
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This recipe has been a "Life Saver" for my garden bounty of Zucchini this Summer. Easy and quick to put together and super tasty. It's also very flexible. My favorite kind of recipe. The first time I made it I only used 1 Cup of milk and still do. Otherwise made as written. It was perfect and we enjoyed it. However, DH and I wanted to kick it up a notch. Now I make it with 2 or 3 jalapenos. (No! It's not too spicy.) There have been times I add cooked bacon bits. I have even topped it with diced fresh garden tomatoes before I pop it in the oven. No matter what I do, it always turns out great. Thank you Penny for a keeper and a favorite. :)
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Fantastic Quiche! I wasn't sure about the 'large' zucchini, but used two 7-8" yellows from the garden. Worked great. I also found it to have quite a bit of water after baking, but I used 1% milk, so that's probably what caused it. Next time, I'll use cream. I drained the water off, and it had absolutely no bad effect on the taste of the dish. I used extra old cheddar, and some of my sweet pickled jalapenos. Recipe #17254. Thanks so much for sharing this terrific and easy recipe. Since like you, I have tons of zucchini in the garden, this is going to become a very well used recipe. :) Made for the Garden Forum's July '09 Herb/Spice & More UPDATE Jul 25/09: Told you I'd be making this again. Tried a different take on it. I made it with a crust this time. Used my favourite recipe, and then added chopped fresh chives. I also used 18% coffee cream instead of the milk. It was nice and firm, with no wetness. Thanks again for a great recipe.
Tweaks
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Fantastic Quiche! I wasn't sure about the 'large' zucchini, but used two 7-8" yellows from the garden. Worked great. I also found it to have quite a bit of water after baking, but I used 1% milk, so that's probably what caused it. Next time, I'll use cream. I drained the water off, and it had absolutely no bad effect on the taste of the dish. I used extra old cheddar, and some of my sweet pickled jalapenos. Recipe #17254. Thanks so much for sharing this terrific and easy recipe. Since like you, I have tons of zucchini in the garden, this is going to become a very well used recipe. :) Made for the Garden Forum's July '09 Herb/Spice & More UPDATE Jul 25/09: Told you I'd be making this again. Tried a different take on it. I made it with a crust this time. Used my favourite recipe, and then added chopped fresh chives. I also used 18% coffee cream instead of the milk. It was nice and firm, with no wetness. Thanks again for a great recipe.
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.