It’s that time of year…the time to get out your favorite zucchini recipes, in case an anonymous brown bag of zucchini has been left on your doorstep…!
“Back in the day” (the ’70’s) I cooked a lot from a cookbook called “The Vegetarian Epicure” by Anna Thomas, because we loved the recipes, and because I LOVED the illustrations…by Julie Maas. But times and tastes change and I went on to other recipes, other books (though I admit to continuing to borrow a lot of Julie Maas ideas for various illustrations I did for the library!). Today though, I thought I’d resurrect one of our long-ago faves…zucchini quiche. It’s a time consuming recipe but one that is VERY satisfying and beautiful to make, also yummy!
My copy of the book is well-read as you can see…so here goes…
1 recipe Basic Shortcrust Pastry (I won’t give that recipe here)…(or–for the 2013 cook, Trader Joe’s sells a very good frozen piecrust…rolled…two to a box…) Use a ten inch pan, put crust in pan and chill until needed.
1/4 c. grated parmesan cheese and 1/4 c. grated cheddar cheese plus 1/4 c. breadcrumbs…
1 1/2 to 2 pounds zucchini (I used four and that was more than enough)
3 eggs, separated
2 c. sour cream
3 TBS chopped chives
2 TBS flour
salt and pepper to taste…butter slivers
1. Wash zucchini and slice into uniform 1/4 slices, drop into a kettle of boiling water for 5 minutes, then drain.
2. Beat together the egg yolks and the sour cream; add chives, flour, salt and pepper. Beat egg whites until stiff (but not dry) and fold into the sour cream mixture.
3. sprinkle a little bit of cheese on the bottom of the unbaked crust and then arrange a layer of zucchini slices edge to edge: cover with some of the sour cream mixture. continue this process…usually 3-4 layers…ending with the last of the sour cream. Sprinkle the top with the cheese mixture and dot with little slivers of butter.
4. Bake at 450 for 10 minutes, then turn oven down to 325 and continue baking for 40 minutes. Makes 6 to eight servings.
When you cut into the quiche you’ll discover you have constructed a masonry wall! Beautiful, and very light and delicious.
(Served at our house tonight with baby greens from MIG, fresh tomatoes with a bit of balsamic/fig dressing, and topped with a beet/fennel salad.)