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Green Chile and Zucchini Quiche Recipe

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This recipe for Green Chile and Zucchini Quiche is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T butter or margarine, melted
24 whole grain wheat crackers (Triscuit), ground in food processor
1 medium zucchini
1 T vegetable oil
1 small onion, chopped
1/4 cup flour
1/2 teaspoon baking powder
3 large eggs
8 ounces Monterey Jack cheese, grated
1 cup cottage cheese
1 (4.5 ounce) can chopped green chiles, drained
salsa, optional
Directions:
Directions:
Preheat the oven to 375º. Stir 2 T of the melted butter into the cracker crumbs. Press into the bottom and 1" up the sides of a 9 inch pie pan. Bake the crust until it begins to brown, about 7 minutes. Meanwhile grate the zucchini. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Saute onion in oil until softened, 5 minutes. Squeeze zucchini well to remove moisture. Add to the onion and cook 3 minutes more. Stir together the flour, baking powder and 1/4 teaspoon salt. Set aside. Beat the eggs until thick and fluffy. Add the cheeses, flour mixture and chiles and pour into the crust. Bake the quiche until the top is puffed and golden brown, 35-40 minutes. Cool 5 minutes. Cut into wedges and serve with salsa, if desired.

 

 

 

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