Zucchini and Goat Cheese “Crustless” Quiche

**Update: Recipe has been modified for gluten-free**

In this post, I will live up to the title of this blog.

The transition between 80-degree Knoxville summers and scorchingly hellish Austin has made me a little more klutzy than usual. In the airport security line I dropped my laptop battery on my shoeless foot. (My toe randomly dislocated on that foot this summer, too.) Apartment move-in left me significantly battered from dropping little things on myself, like tables. My friends tell me that my bruise-covered legs look like rotting potatoes now.

Lovely way to start a recipe entry, huh?

Among other addled things, I discovered that I left my camera cord in Knoxville. The one time I don’t make an insanely organized packing list…(Also, I no longer have my brother’s fancy camera to use, so picture quality will be somewhat diminished.)

But the wait is finally over! In the interlude I’ve been cooking up a tiny tempest, and thanks to my mommy, my camera cord has come back to me. My most recent kitchen accomplishment: Zucchini and Goat Cheese “Crustless” Quiche.

Things that were successful about this quiche:
-I successfully separated two eggs.
-I did not cut myself.
-The apartment did not burn down.
-The quiche was delicious.

Things that were not so successful about this quiche:
-I burned olive oil in a stainless steel skillet. After scrubbing vigorously with a mixture of baking soda and Dawn and then soaking over night, the once gloriously shiny skillet is still, well, brown.
-I also burned my tongue.
-Between scrubbing skillets and whatnot, prep time took about 40 minutes longer than it should have.

Hopefully, you have fewer mishaps than I did. Total time for this quiche is 2 hours and 20 minutes, but it is well worth the effort. Set aside a lazy Sunday afternoon for making this, and share the scrumptiousness with 6-8 people.

Zucchini and Goat Cheese “Crustless” Quiche
(adapted from Food Network Kitchens)

1 1/2 large zucchini and 1 large yellow summer squash
Salt
4 tablespoons olive oil
1 1/2 cups gluten-free breadcrumbs
1 medium white onion, chopped (about 1 cup)
2 tsp minced garlic (or 2 garlic cloves)
2 tablespoons parsley
2 tablespoons herbes de provence or rosemary/marjoram
1 tablespoon oregano
2 cups half-and-half
2 large eggs
2 egg yolks (I learned how to separate eggs from this very short video.)
Black pepper
6 ounces goat cheese (goat cheese logs usually come in either 8 oz or 4 oz pkgs.)
About 1/2 cup grated Gruyere or Swiss Cheese.

Note: I used a 9-inch glass pie pan, but an 11-inch tart pan would probably be more suitable and less likely to overflow.

1. Preheat oven to 350 degrees. (Because my oven is under my cooktop, I actually didn’t do this until after I’d finish sautéing the veggies)

2. Grate zucchini and/or squash on the large holes of a box grater. Or, if you are me who only has a little hand grater that is adorable but is really only useful for looking all schnazzy when you grate fresh Parmesan over your pasta, julienne your veggies. Chop your onion if you haven’t already.

3. Rinse zucchini shavings in a colander. Allow to drain for at least 15 minutes. Squeeze the shavings by the handful to get rid of some of the water. Set aside.

4. In a large skillet, heat 2 tablespoons olive oil over medium heat. DO NOT get distracted and let your olive oil burn. It ain’t pretty. Add bread crumbs and stir for about 5 minutes, or until the bread crumbs are evenly toasted. Evenly spread bread crumbs in a 9-inch glass pie pan. Or if you’re cool and you have a quiche/tart pan, use that. Place the pan on a baking sheet.

5. Wipe out the skillet. Add 2 more tablespoons olive oil, the onions, garlic, and salt to taste. Cook over medium-high heat, until the onions start to brown. (Food Network said that would take 5 minutes. It took more like 10 for me.) Add the zucchini, parsley, herbes de provence, and oregano. Stir just until zucchini gets limp. Remove  skillet from heat and allow mixture to cool.

5. In a small bowl, whisk yolks, eggs and half-and-half. Add salt and pepper to taste.

6. Add the zucchini mixture to the pie pan and spread evenly. Try not to fill past the top of the pan, and if you have extra zucchini, it’s yummy enough to eat all by itself. Crumble goat cheese over the vegetables in an even layer. Top with a sprinkling of Gruyere. Carefully pour the egg mixture over the top, starting in the center. Depending on what kind of pan you use, you may have a little bit of egg mixture left over.

7. Bake for 40-50 minutes, until top is golden brown and center is set. (Test with a fork – it should feel firm, not squishy.) Allow to cool before serving.

Up Next: Ravioli with Spicy Sage Butter. And, at some point, I’ll tell y’all how to use up those pesky leftover egg whites…

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5 thoughts on “Zucchini and Goat Cheese “Crustless” Quiche

  1. haha I was reading this earlier this morning, but I had to stop because I was getting so hungry. but this looks sooo good! And ooh, egg whites! Could some kind of meringe desert or angel food cake be involved?

    I wanted to make angel food cake one time, but when I saw how many egg whites were involved, I felt bad having to throw away all the yolks!

    • I was thinking about either of those for the egg whites, but most recipes call for either a hell of a lot or three, and I have two. I think egg whites can be frozen and keep for a while but don’t quote me on that.

      • haha yeah, I was like, I am not going to waste 12 eggs for this cake…

        Also, I fail. I used desert instead of dessert. =|

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