Crustless Zucchini Cheese Quiche
Preparation Time: 30 minutes
Servings: 12
came to mind. Perfecting the recipe was not simple, as we were without power after Hurricane
Sandy. Special thanks to my special friend with the generator who not only allowed me to bake
this quiche in her oven, but also offered to be an official taster.
The vote was unanimous: “I can’t wait for the Chanukah edition to come out, since I need the
recipe...and by the way, did you make more than one batch? We’re hungry!”
Ingredients
6 medium zucchinis, peeled and sliced in chunks*
2 medium onions, diced
2 Tbsp olive oil
2 Tbsp mayonnaise
2 eggs
2 Tbsp onion soup mix
1 tsp salt
1/2 tsp pepper
1 cup shredded mozzarella cheese
*for a shortcut you can use 1 bag of frozen sliced yellow succhini. Defrost and drain (squeeze) well.
Directions
Place zucchini chunks in a 4-quart pot with water to cover. Bring to a boil and allow to simmervfor 30 minutes. Meanwhile, sauté onions in olive oil until brown.
When zucchini is soft, drain in a colander and squeeze out excess water. Allow zucchini to sit in colander for 10 minutes until well drained, and squeeze again.
Transfer to a large mixing bowl and mash. Add fried onions and remaining ingredients and mix well. Transfer mixture to well-greased muffin tins. Fill each muffin holder to the top. Bake at 350°F (180°C) for 35 minutes.
This recipe was originally featured in Mishpacha Magazine. To see full article click here.
Reader Comments
