Happy Monday! I hope this note finds you all well rested from a weekend spent doing your most favorite fall things! The Red Sox are holding their own in the World Series games so that made for a peaceful weekend in my house! It also means I've got tummies to fill!
Things are heating up in the Dandelion House Kitchen, now that temps have fallen enough for me to be near the stove without stripping down to my skivvies just to survive cooking a meal for my family. I never thought I'd be THIS HOT at 51!!! :) Can you relate?
Anyway, I've been working my way through our CSA Basket we had delivered last week and I had three zucchinis to use up before they became chicken food!
My handsome Yankee and I love quiche and the teens are beginning to warm up to it as well.
I like zucchini but it can be sort of watery when it's cooked which can drown out the flavor so I decided to add some pepper-jack cheese to this recipe to liven it up and the crumbled bacon on top gave it some much needed crunch!
This recipe will make two pies.
Spicy NO CRUST Zucchini Quiche
2-3 medium sized zucchini
1 dozen eggs
1 1/2 cups milk
8 oz shredded sharp cheddar cheese
8oz shredded pepper jack cheese
8 slices thick bacon
salt and pepper to taste
crushed red pepper
Peel and grate zucchini. Grate both cheeses and set aside.Cook bacon and set aside.
In large mixing bowl or pitcher stir eggs and milk together with a fork until mixed well.
Add 2 1/2 cups zucchini to the egg mixture
Salt and pepper to taste. Stir all ingredients together and pour into greased quiche dishes or a glass pie plate. Sprinkle with crushed red pepper and crumbled bacon pieces.
Bake for 40 minutes at 350 degrees or until cooked all the way through.
Serve with crispy home fries and fresh fruit juice.