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Zucchini & Tomato Quiche

*My family LOVES this recipe. It's so tender and melts in your mouth. And the crumb or potato crust are much quicker and easier than making pastry crust. You can also use bought pastry crust or make your own!

3 eggs

1 cup whole milk OR half & half

1/4 tsp. salt

1/8 tsp. pepper

1 very large or 2 medium zucchini

1 cup grated cheese, such as colby, farmer's, cheddar,

1-2 T. freshly chopped herbs, such as parsley, basil, etc. (optional)

1 tomato, cored, halved and very thinly sliced

1 pie crust: crumb crust or grated potato crust (Recipes below) or traditional flaky pastry crust

Cut the zucchini into a julienne. (I use the coarse grate on my food processor.) In a colander, sprinkle grated zucchini with 1 tsp. salt. Mix well and set aside for a half hour while you prepare everything else. After a half hour, squeeze water from zucchini, using your hands or wringing out in a clean towel.

Choose crust of your choice and prepare. See recipes below. . . .

In a large bowl, whisk together eggs, milk, salt and pepper. 

Spread grated cheese on bottom of crust.

Spread zucchini over cheese.

Pour egg/milk mixture over this.

Carefully lay slices of tomato on the top.

Bake in preheated 425 oven. After 15 minutes, reduce heat to 350. Bake another 25-30 minutes, until set in the middle. Allow to cool for 10-15 minutes before cutting and serving.

CRUMB CRUST:

1/3 c. unbleached flour

1/3 c. whole wheat flour

1/3 c. cornmeal

1/2 tsp. salt

1/4 tsp. baking powder

1/3 c. melted butter or olive oil

Mix all together and press evenly into bottom and sides of 9-inch pie pan.

POTATO CRUST:

3 c. coarsely grated raw potato

3 T. olive oil

Mix together and press evenly into bottom and sides of 9-inch pie pan. Bake in preheated 425 oven until just starting to brown, about 15 minutes.

 

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