Zucchini Quiche

Source: Sandy Graff

Ingredients

• 1 recipe piecrust
• ¾ c. grated parmesan cheese, divided
• ¾ c. grated cheddar cheese, divided
• ½ c. dry breadcrumbs
• 1½ to 2 lbs. fresh zucchini, cut in ¼″ slices
• 2 eggs, separated
• 1½ c. sour cream
• ¼ c. chopped scallions
• 1 tbsp flour
• salt and pepper to taste
• butter

Method

I use prepared piecrust stick. Otherwise, recipe will follow. Add ⅓ c. of each cheese and press into piecrust.

Take remaining portions of each parmesan and cheddar cheeses and mix with breadcrumbs. Set aside.

Boil a pot of water with salt. Wash and slice zucchini in ¼″ slices. Drop in boiling water for 5 minutes, drain.

Mix sour cream, egg yolks, salt, pepper, flour and scallions. Beat egg whites until stiff but not dry. Fold into sour cream mixture.

Arrange a layer of zucchini, layer of sour cream mixture. Start with zucchini and end with sour cream. (I usually have about 4 layers, 2 of each).

Top with the cheese and breadcrumbs. Dot top with butter. Bake at 450 degrees for 10 minutes. Then at 325 degrees for 40 minutes.

Pie Crust Recipe

• 1⅓ c. flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp baking powder
• 1 stick butter
• 1 egg yolk
• 1 tbsp whiskey
• 2 tbsp milk or cream

Cut dry ingredients into butter until crumbly. Mix liquid ingredients together and add to flour mixture.

Can press ⅓ c each parmesan and cheddar into crust.

Press the crust into a pie pan with your fingers. It’s a moist crust and pressing is easier than using a rolling pin.