Zucchini Crust Tart with Salmon Recipe = Light & Healthy Cooking

My dear friend from high school days visited me from Charleston South Carolina a couple of weeks ago. She took a break away from her family, well, sorta’. Linda had the iphone thing going on with her spouse and girls.  We had a great time together! On her arrival day, I made this recipe using zucchini/courgette for the crust. Linda is a great cook. I shared her Mother Lil’s curry shrimp and rice recipe  last year.

I pulled two recipes apart and stuck them together conceptually.  A little of this, some of that and …. you get a zucchini/courgette crusted tart. No squirrels were involved in the making of this quiche.

 

Version 2

 (Oh really?)

First Quiche recipe ingredients from Cooks.com

4 sm. zucchini (about 1 lb.), shredded to make about 2 c.

1 1/2 c. (about 6 oz.) shredded Swiss cheese

1/2 lb. cooked crabmeat, flaked

3 eggs

1 c. milk

1/4 tsp. salt

1/8 tsp. each: white pepper and nutmeg

Second group of ingredients from Primal Palate

 

The result was the following plan of action:

Had a very large zucchini that I sliced up and used enough pieces to fill the bottom of my quiche pan, which were lightly sautéed in 2 tablespoons of olive oil until softened, not soggy, then drained. (I actually set the slices in the quiche dish before the sautéing to make sure they fit nicely and would cover the bottom of the pan – no problem.)

1st Layer: Placed the slices of zucchini overlapping in a circular pattern to establish the crust.

To that I added:

2nd Layer: ½ onion sliced and distributed evenly over the zucchini/cougette

3rd Layer: 1+ cup of wilted spinach – quickly steamed in a small cast iron pan after washing the leaves. Removed from pan and gracefully decked this on as the third layer for color contrast and something to break up the flavors.

I liked the idea of the crabmeat, but my cupboard only had canned salmon to offer. Opened and drained a can of salmon. Used ½ of the can of salmon, after carefully deboning the chosen piece. (The rest I made into salmon salad later; we ate that on crackers.)

4th Layer: Next carefully flaked the salmon and distributed it over the previous layers. The intention was not to have too heavy-handed amounts clumped about.

P1070539

5th Layer: I cracked 5 eggs into a bowl and whisked them up until frothy, added ½ tsp. of turmeric, and a smidge of cracked pepper in and frothed some more. No need to add salt because the salmon was already really salty.

 

6th Layer: Since this was a veggie/fish dish I didn’t want to gunk it up with BIG CHEESE flavors. I grated a modest amount of this sweet Dutch goat cheese – 1/4 cup and sprinkled that on top. Plus some grated strong Italian Asiago Cheese added to taste. Voilà!

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Zucchini Crust and Salmon Tart

Pour the frothy eggs over all the layers. Sprinkle about a teaspoon of crushed basil over that.

Placed it in a preheated 350°oven for 20-30 minutes until firm.

 

 

 

P1070545

Zucchini Crust Tart with Salmon

 

Notes: The recipes for making zucchini crust had more elaborate instructions and a lot of process to get lift off with the crust. Although this is a stripped down version without milk, I knew it would work well. Why you wonder? I did a two-week stint in a restaurant as a dishwasher in Holland and watched the chefs make this vegetable stacked quiche with courgette that they would then just crack about four eggs into it. Hard to explain – it looked like madmen cooking, but people loved it. No whisking of eggs or use of milk involved.

I think this is a winner. Linda liked it!  IMG_1038

Thanks for stopping by my kitchen!

 

Fiesta Friday  # 134, here I am. Late but never mind. Thanks Angie for your dog story and leaving room at the party!

 

Enjoy the weekend!

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Bees at Work  ~ CKatt

 

 

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Savory Pie, Slow food and art in the kitchen, Vegetables and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Zucchini Crust Tart with Salmon Recipe = Light & Healthy Cooking

  1. Linda Blume says:

    Thanks Cittty for wonderful food and showing me your beautiful city.

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