This was a recipe that I had posted on FB, back in the dark ages before the blog so sorry, no pictures!
Green Chile and Zucchini Quiche
From: Sara’s Secrets for weeknight meals by Sara Moulton
(Adaptations by: Luann)
Recipe is for the no-crust variation in the book with Adaptations in (parenthesis).
Oven: Pre-heat to 375
1 medium zucchini (two zucchini)
1 tblsp vegetable oil (extra virgin olive oil)
1 small onion chopped (large)
¼ cup unbleached all-purpose flour
½ tsp baking powder
3 large eggs (jumbo organic)
8 ounces Monterey Jack cheese shredded, about 2 cups (6 ounces Goat Cheese Gouda, about a cup and a quarter)
8 ounces whole milk cottage cheese, 1 cup (1 cup plain Greek style yogurt)
1 4 ½ ounce can green chiles, drained
Grate the zucchini and toss with ½ tsp of salt and place in colander to drain for about 10 minutes.
Heat the oil in fry pan and cook onion until soft but not brown. Stir occasionally. Squeeze the zucchini with your hands to get out as much moisture as possible then add to the onion and cook over slightly higher heat for a few minutes. (add a sprinkle of crushed red pepper, fresh ground black pepper and a little thyme. Add about a ¼ cup of white wine at the end to deglaze the pan. Cook the moisture off for another couple of minutes)
Combine flour, baking powder and ¼ tsp salt in small bowl and set aside. In large bowl of an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the cheeses (and, or yogurt), the flour mixture and 2 tbls melted butter (olive oil) and beat well. Stir in the zucchini mixture and the chiles and then pour into a prepared 9 inch glass pie plate (square baking dish)
Bake in the center of the oven until the top is puffed and golden brown, about 35 to 40 min. Set aside to rest for 5 minutes and serve with salsa, if desired (serve on a bed of Arugula dressed with a little balsamic vinegar, salt and pepper and some slivered, jarred roasted red peppers and a dollop of yogurt or sour cream on top with toasted rolls or bread on the side)