LOCATION: Recipes >> Entrée Pies >> Quiche 69
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Quiche 69
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Zucchini Quiche
6-8 servings
1 recipe basic pie crust dough
1/4 c grated Parmesan
1/4 c grated Cheddar
1/2 c dry bread crumbs
1 1/2 to 2 lb fresh zucchini
2 eggs, separated
1 1/2 c sour cream
2 T chopped chives
2 T flour
salt and fresh-ground pepper
1/8 t cream of tartar
butter
Prepare the pie-crust dough, combine the two grated cheeses, and
add 1/2 cup of the mixture to the dough. Chill it, press into a
ten-inch pie dish, and put it away to chill again. Mix the rest of
the cheese with the bread crumbs and set aside.
Wash the zucchini and cut them into quarter-inch slices, trying to
make the slices as even in width as possible. Drop them into a
kettle of boiling, salted water for five minutes and drain.
Beat together the egg yolks and the sour cream; add the chives,
flour, salt, and pepper. Beat the egg whites with the cream of
tartar until they are stiff but not dry, and fold them into the
sour cream mixture.
Arrange a layer of zucchini slices on the bottom of the pie crust,
placing them edge to edge, and cover with a small amount of the
sour cream mixture. Continue these layers (laying the zucchini
like bricks), making two or three more, until it is all used up,
and cover the top with the sour cream mixture. Sprinkle over it
the cheese and bread crumb mixture, dot with little slivers of
butter; bake for ten minutes in a 450F oven, then turn it down to
325F and bake for forty minutes more.
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