Recipe: Zucchini Quiche


10 oz zucchini

½ cup shallots

1 tablespoon packed chopped fresh herbs, such as basil and chives

4 oz cheddar cheese

2/3 cup whole milk. (If using skim, add 1 teaspoon olive oil)

2 large eggs

3 ounces whole wheat or all-purpose flour

1 teaspoon baking powder

1/3 teaspoon salt



Preheat oven to 400 degrees.

Shred zucchini (a food processor makes quick work of this, don’t wash yet). Squeeze liquid out of zucchini with your hands over the sink. Add to a large bowl.

Shred cheese and add it to the bowl.

Chop shallots and herbs, then add to the bowl. Stir everything together.

Beat eggs (either in a small bowl, or in the top of the pile of stuff in the large bowl). Add to the large bowl.

Add milk to the large bowl. Stir all ingredients until fully combined.

Measure flour in a separate bowl. Add baking powder and salt. Stir to combine, then add to the large bowl and stir until just combined. It will be somewhat runny.

Grease a 9” pie dish or an 8” square pan. It will work in a glass, ceramic, or metal pan. Pour the quiche filling from the large bowl into the pan.

Place in oven on center rack and bake for 20-30 minutes, or until the center reads 165 degrees.