Zucchini Green Chile Quiche
A spectacular three-egg quiche with a filling of sauteéd zucchini and green chiles under a custard of egg, milk and cheese baked in pie shell crust.
Servings: 8 servings
Ingredients
- 1 refrigerated 9" pie pastry
- 3 c. unpeeled zucchini coarsely grated, or thinly sliced with spiralizer and chopped
- salt
- 1 4 oz. can whole green chiles OR fresh chopped jalapeño
- 3/4 c. sliced green onions and tops (about 6)
- 1-1/2 Tbsp. Butter
- 1 Tbsp. flour
- 1 c. grated Cheddar cheese
- 1/2 c. shredded Monterey Jack cheese
- 3 eggs
- 1-1/2 c. undiluted evaporated milk or cream
- freshly ground black pepper
Instructions
- Preheat oven to 400° F. Unroll pastry and press into 9" pie plate. Turn the pastry overhang underneath to thicken the crust and press to rim with a fork.
- Either thinly slice with a spiralizer and chop, or grate zucchini and sprinkle with salt. Let stand 30 minutes, then squeeze moisture out and blot dry.
- Rinse and seed chiles, blot dry, and cut into 1/2 inch pieces if using canned chiles. If using jalapeño, finely dice. Cook green onions slowly in melted butter about 1 minute.
- Stir in zucchini and heat a few minutes only, until glazed with butter. Blend in flour and spread mixture into shell.
- Sprinkle with half the cheese and half of the chiles. Beat eggs and milk together and season lightly with salt and pepper. Pour over zucchini in shell and sprinkle with remaining cheese.
- Bake at 400° F for 15 minutes. Reduce heat to 350° F and bake 20-25 minutes longer until custard is set. Cool 15 minutes before cutting.
