Spicy NO CRUST Zucchini Quiche

 Dear friends,

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

Add cheeses.

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. 

ENJOY!

 

Tasty Tuesday~ Spicy Pepper-jack Quiche

Welcome to Tasty Tuesday at Dandelion House! Your go to spot for trying something new and healthy each week in your farm kitchen.

  Springing forward gives homesteaders a LOT to look forward too.  The warming of the soil, seed starting, clean hen houses, baby chicks and more FARM FRESH EGGS on hand for baking and cooking. With more eggs in your basket than you know what to do with what could be more perfect than a recipe that calls for EGGS and LOTS of them? Today's Tasty Tuesday recipe comes from the kitchen of fellow farmgirl ( and loyal FARMGIRL FRIDAY participant ) Candy C. of  Lazy J  Bar C Farm Blog. She's been joining our hop since the very beginning sharing delicious recipes, and farm-life from her corner of the world. Here's what Candy has to say about why QUICHE is one of her favorite pies to make. ( Mine too Candy )!

If I could be a pie, I would want to be a quiche. Making quiche defines my current philosophy towards cooking and baking...use what you have on hand and use as many homegrown or locally grown ingredients as possible. For this basic quiche, I used our farm fresh eggs, some spicy, pepper-jack style cheese made with our goat milk and some of the milk itself. The bacon is local and came from one of the vendors at the Farmer's Market. During the late fall and early winter, I can even get locally grown onions at the Farmer's Market. The beauty of quiche is that pretty much anything goes for the filling, meat or no meat, any type of cheese or even no cheese, and any vegetables you want to include.

Go see Candy  for the full recipe, PLUS Ree's ( Pioneer Woman ) homemade crust recipe!

Nourish your family with food made with the freshest ingredients and a pinch of love every day! 

Dip into The Farmgirl Friday Recipe Box when you're looking for an old fashioned favorite or a home- cooked meal made from scratch with love. You'll find recipes from the best homestead kitchens, inspiration for setting a charming and beautiful table for your family or entertaining your best friends, PLUS tips for organizing your homestead kitchen.

* All recipes featured here have been submitted to the ORIGINAL Farmgirl Friday Blog Hop at Deborah Jean's Dandelion House