Green Chile and Zucchini Quiche
This quiche gets its heat from canned chiles. But if you have a little more time, you should lose the canned chiles and make the recipe instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker will do. Then again, you could make this quiche without a crust and save a little time. Just put it in an oiled pie plate and bake it.
Makes 6 servings
Hands-on time: 25 minutes
Total preparation time: 55 to 60 minutes
4 tablespoons (1/2 stick) unsalted butter
24 whole-grain wheat crackers (such as Triscuits) or 1 cup dried breadcrumbs
1 medium zucchini (about 6 ounces)
1 small onion
1 tablespoon vegetable oil
½ pound cheddar cheese
¼ cup unbleached all-purpose flour
½ teaspoon baking powder
3 large eggs
8 ounces whole-milk cottage cheese
One 4 1/2-ounce can chopped green chiles, drained
Bottled or fresh salsa as an accompaniment, optional
Preheat the oven to 375° F. Melt the butter. Grind the crackers in a food processor (about 1 cup) and stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1 inch up the sides of a 9-inch pie plate. Bake the crust in the middle of the oven for 7 minutes or until it begins to brown. Remove from the oven and reduce oven temperature to 350° F.
While the crust is baking, grate the zucchini, preferably using the grating disk of a food processor. Toss the zucchini with ½ teaspoon salt and let it drain in a colander for 10 minutes. Finely chop the onion (about ½ cup). Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, about 5 minutes or until softened. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes, stirring.
While the zucchini mixture is cooking, coarsely grate the cheese (about 2 cups) and combine the flour, baking powder and ¼ teaspoon salt in a small bowl. In a large bowl with an electric mixer beat the eggs until thick and fluffy. Add the cheddar and cottage cheeses, the flour mixture and remaining 2 tablespoons melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the middle of the oven, 35 to 40 minutes or until the top is puffed and golden brown. Set aside at room temperature 5 minutes, cut into wedges and serve with salsa, if desired.