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!
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.
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.
Consume with copious amounts of crunchy, fresh salad, and you have an easy weekend meal.
Quick Zucchini Quiche
1 cup wholemeal breadcrumbs (I use the boxed breadcrumbs from Woolies)
1 small onion
1 clove garlic
300ml jar cream
3 tablespoons parmesan cheese
1 cup grated cheddar (or tasty) cheese
1 tablespoon self-raising flour
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.