"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crustless Zucchini Quiches Recipe

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This recipe for Crustless Zucchini Quiches, by , is from Papa Art's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Art Broadnax
Added: Saturday, August 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 cups grated unpeeled zucchni about 3 medium
1 Tsp. Salt
1 Bunch Green Onions
1 Tbsp. Flour
3 Eggs
1 Cup Parmesan Cheese
1 1/4 cups Evaporated Milk or half /and half
2 Tbsp. Butter or Margarine Melted

Directions:
Directions:
Combine zucchini and salt in mixing bowl. Let stand 30 minutes. Drain well and squeeze dry in clean kitchen towel. Place zucchini in mixing bowl and combine with onions, flour, eggs , cheese, milk and melted butter. Mix Well.
Coat insides of mini muffin cups generously with vegetable cooking spray. Fill cups 2/3 full with zucchini mixture. Bake in preheated 350 degrees oven about 15 minutes or until a wooden pick inserted into center comes out clean. Run a knife around the edges of the quiches and invert onto a wire rack covered with a clean kitchen towel to prevent ridges from forming in the quiches. Serve warm or at room temperature.
If desired these can be made adhead and refrigerated, covered, then reheated slightly at serving time. Do not keep unrefrigerated more than 2 hours.

Number Of Servings:
Number Of Servings:
34

 

 

 

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