Thursday, July 29, 2010

Zucchini and Summer Squash Crustless Mini Quiche

I've gotten a lot of squash and zucchini in my CSA boxes lately, so I'm trying to find new things to do with it. The original attempt didnt hold together well, so I upped the baking mix and added the tomatoes at the end

4 eggs
1/4 cup vegetable oil
salt and pepper to taste
1 teaspoon baking powder
1 1/2 cup all-purpose baking mix
1 large zucchini shredded
1 large summer squash shredded
1/4 cup chopped onion
4 cloves garlic minced
1 pt grape tomatoes quartered
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
1/4 c fresh basil chiffonade (sliced into thin ribbons)
1 tsp fresh oregano chopped

Put the zucchini and squash into a tea towel or a bunch of paper towels and squeeze out excess water
whisk together egg and oil
stir in everything but tomato until combined
pour into a greased baking dish or into greased mini muffin tins
drop tomato on top
bake at 350 for 25-35 minutes until golden brown on top

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