Wednesday, January 24, 2007

Crustless Zucchini Quiche

This delicious recipe, which I use as a vegetable side dish, is from one of those little pamphlet-type books you sometimes see displayed on a revolving rack in a cooking store or a gift shop.

I once served this zucchini with a roast leg of lamb for Easter dinner when I lived in Atlanta. Polly, who had just found out that she was pregnant (it turned out with Hallie) was there. For some reason that I can't remember, neither Bill nor Serena were there. Nevertheless, it was a great day - a good dinner and a celebratory occasion.

Now that Hallie is a gorgeious grown-up young woman, we know how right we were to celebrate that day's good news!

Hallie and Polly 2010

Crustless Zucchini Quiche
Adapted from Food Processor Cookery by Irene Chalmers

1/4 cup parsley, chopped
2 cloves garlic, minced
1 pound small zucchini, thinly sliced
2 tablespoons olive oil
3/4 cup fresh breadcrumbs (this means not dried breadcrumbs; I blitz whatever bread I am using in a food processor)
3/4 cup grated Swiss or Gruyere cheese (I grate this on a box grater)
3/4 cup half and half or cream
2 eggs, lightly beaten
1/4 cup grated Parmigiano-Reggiano (I grate this with a Microplane)

Heat the olive oil, and cook the zucchini over moderately high heat until lightly browned. Add the garlic and parsley, and cook until the garlic just begins to color. Do not let the garlic brown. Turn off the heat, and season the zucchini with salt.

Remove the zucchini from the pan with a slotted spoon, and place it in a baking dish with the breadcrumbs and Swiss or Gruyere cheese.

Combine the half and half or cream with the eggs, and pour into the baking dish. Sprinkle the surface with Parmigiano-Reggiano, and bake in a preheated 400-degree oven for 25 minutes.

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1 comment:

  1. Thanks Vic! It makes my heart warm to imagine you and mom celebrating together... back in the day.