Zucchini and Tomato Quiches

Did you know that August 8th is National Zucchini Day?  A day to celebrate this versatile green vegetable and all the delicious dishes we can make with it.  So in honor of it I am creating quiches with zucchini, one is a hearty quiche filled with hash-browns, cheddar, zucchini and tomato slices; the other is a summer garden quiche, with diced zucchini, tomatoes and fresh herbs.  Growing up my mother would saute up fresh zucchini slices with onions, tomatoes and herbs, these quiches are reminiscent of those dishes.

Layered Zucchini, tomato and hash-brown quiche

4 extra large eggs

1 1/4 cup half and half

1 1/2 cup shredded cheddar cheese

1 1/2 cups frozen hash-brown potatoes

1 Tbsp veg. oil, 1 Tbsp butter

1/4 of an onion diced

salt and pepper

1 small-med zucchini, sliced thin - can leave on skin

1 ripe tomato sliced thin

1 prepared pie crust

In a skillet heat the oil and butter, then place hash browns in pan evenly, press with spatula and sprinkle with salt and pepper, heat on med until golden, then turn to heat other side until golden.  Add onion and break up hash browns and saute together with onion, until onions are translucent and just browning, set aside.  Beat eggs in a bowl and add half and half, and a dash of salt and pepper, stir and set aside.  Saute zucchini in skillet with olive oil and sprinkle with salt and pepper, until cooked and just browning on each side.  Prepare tomatoes as below - salting on paper towels to remove excess moisture.  Begin layering your quiche in any order, quiche is very forgiving, I went - hashbrowns, cheese, vegetables, then hash brown and cheese and remaining vegetables and cheese.  Pour over the egg mixture and bake at 350 degrees for approximately 45 minutes or until set.

 

Summer Garden Quiche - Zucchini Tomatoes and Fresh Herbs

Just out of the oven

1 9" deep dish pie crust

1 medium zucchini, peeled and diced

1 small onion, diced

1 medium tomato - see instructions

1 1/2 Tbsp, fresh herbs - chopped, ie basil, cilantro, thyme, oregano (I had on hand cilantro and thyme)

1 cup shredded grueyere cheese

1/2 cup shredded cheddar

4 large eggs

1 cup 1/2 and 1/2

1 Tbsp parmigiana cheese

1/2 tsp salt

1/8 tsp black pepper

Plus salt & pepper for sprinkling on vegetables

Slice tomatoes and lay in a single layer on plate covered with paper towels, sprinkle tomatoes with salt.  Let sit for 30 minutes, after 30 minutes, pat them dry with additional paper towels and dice.

Saute onion and zucchini in olive oil in a skillet - sprinkle with salt and pepper, cook and stir on medium heat until translucent and lightly golden.  In a medium bowl whisk the eggs, then add the 1/2  and 1/2, salt and pepper, parmigiana and blend.  Start layering your quiche: sprinkle 1/3 of the cheese on the bottom, then sprinkle 1/2 of the tomatoes, onions and zucchini, then another 1/3  of the cheese, then the remainder of the vegetables, then the remaining cheese and fresh herbs.  

Slowly pour the egg and 1/2 & 1/2 mixture over.  Line a baking pan with aluminum foil and bake at 350 degrees for approx 45 minutes or until golden and set.

Enjoy!