This last weekend none of the house projects were worked on, I spent all the weekend picking blanching, freezing or baking. I pulled up the pea vines and froze my last 2 quart for the season. I was picking beans all week and froze approximately 6 quarts of whole beans. Cucumber started producing this last week, so I made my first sour cream and dill cucumber salad. I been trying to find a dill pickle crock pot recipe yet if you would be willing be share one, please do. The summer squash is going crazy and my refrigerator is loaded with them.
I had one zucchini get too large so I shredded it up and had enough to make 4 zucchini breads. I prefer to pick zucchini between 6 to 8 inches long with a diameter of 1 to 1½ inches. I made my favorite zucchini dish which is a zucchini quiche.
You can use a frozen 9-inch pie dough but I prefer to recipe from 1,000 Lowfat Recipes which I referred to in the “Caramel Apple Pie” blog. The original recipe suggested that cheddar cheese or Swiss cheese but I prefer using a Reduced Fat Baby Swiss Cheese made by Country Connection. It is made in Wisconsin’s driftless area. It is the only reduced Baby Swiss Cheese I found in a block. I do not like pre-shredded low fat cheese in the grocery stores. It tastes terrible so I always looking out for low fat cheese in block form.
Many zucchini quiches recipes puree the zucchini but I like them thinly sliced and then sauté. It gives the quiche body (adds more fiber to the dish). Here my version of the dish.
9 inches unbaked Pie shell
8 slices bacon
3 cups unpeeled thinly sliced Zucchini (pick 6 inches with diameter about 1 inch)
1 medium thinly sliced onion
½ cup evaporated non-fat milk
2 tablespoons fresh marjoram, chopped
¼ cup fresh basil, chopped
1/8 teaspoon white pepper
½ teaspoon salt
2 cups reduced fat Baby Swiss Cheese (I like Country Connection brand, it is the only reduced Swiss cheese I can find in a block)
Cook bacon until crisp, cool on paper towel and crumb it. Using the bacon dripping sauté onions until soft then add zucchini and cook until soft. Set aside onion and zucchini mixture.
Preheat oven to 425F. In a large mixing bowl break open the eggs and beat until smooth. Add evaporated milk, white pepper, salt, basil and marjoram. Beat until mixed. Add onion and zucchini to egg mixture and fold it in. Fold in Baby Swiss Cheese and bacon to mixture. Pour it into the pie shell.
Bake at 425F for 10 minutes, then turn down the oven to 300F and bake for 50 – 60 minutes or until center set (knife or toothpick come out clean). Let quiche sit for 10 minutes before serving.
Makes 6 serving.
Adaptive from the The Zucchini Cookbook by Paula Simmons