I had to share this recipe for the best quiche ever! My good friend, Genny, made two for our family for E’s birth, and she got the recipe from someone who made the quiche for her home birth a few months before that.
It was perfect to eat during or after a birth, since it’s high in protein and easily made from frozen (just reheat in the oven)! And I thought it was perfect for summer too, since it is a creative and tasty use of summer’s most over abundant food: zucchini!
We’ve been fortunate enough to be able to use vegetables from the farm, or grown in our garden… the squash, onions, garlic, chiles AND eggs! Rick and I both loved the quiches Genny brought us, and the ones I’ve made since Emmett’s birth as well! We can’t wait to share it with our friends!
The original recipe calls for a crust made with crackers, but Genny used a premade whole wheat crust, and I loved it, so that’s what I used too. Here’s the recipe:
Green Chile & Zucchini Quiche
- 2 tablespoons unsalted butter, melted
- 1 medium zucchini (about 6 ounces)
- Kosher salt
- 1 tablespoon vegetable oil
- 1 small onion, chopped (about 1/2 cup)
- 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/2 pound freshly grated Monterey jack cheese (about 2 cups)
- 1 cup whole-milk cottage cheese
- 1 (4.5-ounce) can chopped green chiles, drained (I substituted chiles from our freezer)
Preheat the oven to 350 degrees F. Grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve.