Giant Zucchini Quiche Recipe
When you find those zucchini’s hiding in the vegie patch that grew to monster size and you don’t know what to do with them here is a yummy idea. About 8 large serves.
- 3 large zucchini’s
- 2-3 large potatoes
- 8 eggs
- 2 cups of milk
- 150 grams of grated cheese
- 1 onion
- 3 garlic cloves
- sprinkle of salt and pepper
- other vegetables and herbs to flavour as desired.
Peel most of the skin off the zucchini’s if not to tough leave some for coloring in your dish. Grate the soft inner flesh of the zucchini’s. We do this in a food processor as it is really quick. Squeeze the juice out of the grated zucchini into a bowl or cup (we do this by squeezing through a clean cloth or tea towel). The zucchini juice makes a great health drink full of vitamins and minerals. Add the drier zucchini gratings to another bowl.
Chop your potatoes into thick slices and lay them on the bottom of a lighlty oiled quiche dish. We either pre-cook the potatoes in the oven or microwave until soft to ensure that they will be cooked in your quiche, you might also like to put your chopped onions and garlic in for a pre-cook too. While the potatoes are cooking add the eggs, milk, salt, pepper and any other finely chopped vegetables and herbs of your choosing to the bowl with the zucchini gratings and mix well. Once the potatoes are softened lay the zucchini mixture over the potato base. Top the dish with grated cheese and cook in the oven at 180 degrees for 45 minutes or until the cheesy top goes brown and crunchy.
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