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Love, love, love recipes that come together in no time at all! You’d think I had no time to cook, the way I rave about quick recipes! But the two criteria for a great recipe seem to be, on a recurring basis, quick (easy) and tasty!
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And this one’s a winner on both counts. Not only does it not require any pastry, it’s packed full of zucchini, and with a salad as a side, you will have protein, dairy, vegetable and very little carbohydrate. The only starch in this baby is a bottom layer of breadcrumbs, to form a makeshift base. On top of that pile you spoon a mixture of zucchini, eggs, cheese, etc. Don’t forget the sliced tomatoes, coz they are what make this dish so attractive. I sprinkle a little dried mixed herbs and ground black pepper over it all before baking.
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I do find that after the recommended cooking time of 45 minutes, it tends to be a little wobbly still. So, after turning the oven off, cover the quiche loosely with a sheet of aluminium foil, and leave in the oven for another 10 minutes. In that time, the egg mixture will have set properly and you haven’t burned the thing.
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Consume with copious amounts of crunchy, fresh salad, and you have an easy weekend meal.
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Quick Zucchini Quiche
1 cup wholemeal breadcrumbs (I use the boxed breadcrumbs from Woolies)
350g zucchini
1 small onion
1 clove garlic
4 eggs
300ml jar cream
3 tablespoons parmesan cheese
1 cup grated cheddar (or tasty) cheese
1 tablespoon self-raising flour
Salt, pepper
1 large tomato (or 2 medium)
Spread crumbs evenly over base of well-greased 25cm flan dish or pie plate (do not use flan tin with removable base). Combine coarsely grated unpeeled zucchini, chopped onion and crushed garlic; add lightly beaten eggs, cream, cheeses and flour, mix well. Season with salt and pepper, spoon gently over crumbs, top with sliced tomato. *If desired, sprinkle with a little dried mixed herbs and/or ground black pepper. Bake in moderate oven 45 minutes.
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