It didn't take long after opening that first beer to realize that tonight was not the night to transfer a looming IRA into a Roth IRA. So, I cooked. Today was CSA today which means more potatoes and more zucchini. After scanning through many zucchini dessert recipes, I opted to make something for lunch/dinner to last the rest of the week. The result, was a summer quiche with potato crust.
Again, I altered various recipes and came up with the following.
Potato Crust
3 cups grated potatoes (thanks to the Magic Bullet, this step was easy)
2 tbs canola oil
Grate the potatoes and mix with oil. Pat along bottom/sides of 9" pie pan and bake for 20 minutes at 425 until lightly brown. Add the following (feel free to add the ingredients of your choice)
Quiche Filling
2 small zucchini (you could use 1 large, 2 mediums, 1 small, whatever your liking)
1 small handful cherry tomatoes, chopped
1/2 onion chopped
1 cup (or more) cheese of your choice, I opted for mozzarella
Fill the pie crust with the quiche filling and prepare the egg mixture
Egg Mixture
3 eggs
3/4 cup soy milk
1/2 tsp salt
1/2 tsp pepper
Poor over vegetable mixture. Bake at 425 for 15 minutes, reduce heat and bake at 350 for 25 minutes, cool before serving.
2 tbs canola oil
Grate the potatoes and mix with oil. Pat along bottom/sides of 9" pie pan and bake for 20 minutes at 425 until lightly brown. Add the following (feel free to add the ingredients of your choice)
Quiche Filling
2 small zucchini (you could use 1 large, 2 mediums, 1 small, whatever your liking)
1 small handful cherry tomatoes, chopped
1/2 onion chopped
1 cup (or more) cheese of your choice, I opted for mozzarella
Fill the pie crust with the quiche filling and prepare the egg mixture
Egg Mixture
3 eggs
3/4 cup soy milk
1/2 tsp salt
1/2 tsp pepper
Poor over vegetable mixture. Bake at 425 for 15 minutes, reduce heat and bake at 350 for 25 minutes, cool before serving.
Megan, I should have used your potato crust recipe on this one, it's a little underdone and a bit oily. I adjusted the recipe to use less oil and cook just the crust a little longer.
ReplyDeleteI am glad I found your blog you have some great recipes.
ReplyDeleteyep, my recipe is really good! next time..
ReplyDeleteYum this look delicious...and I have so many fresh veggies... not sure why the potato crust was oily... doesn't sound like it would be... I'd like to try it, but I might reduce the recipe and make it in a smaller petite dish!!
ReplyDelete