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.
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
1 c. milk
1/4 tsp. salt
1/8 tsp. each: white pepper and nutmeg
Second group of ingredients from Primal Palate
- 6 whole Egg
- 2 whole Zucchini, chopped or shredded
- 1/2 whole Yellow Onion, chopped
- 1 whole Tomato, chopped
- 2 cup Spinach, chopped
- 1/2 tsp Turmeric
- 1 Tbsp Organic Coconut Oil
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.
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!
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.
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!
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!