Wednesday, January 24, 2007

Crustless Zucchini Quiche

I once served this zucchini with a roast leg of lamb for Easter dinner. My friend Polly, who had just found out that she was pregnant (with Hallie), was there. Bill had taken Serena to visit his mother so they didn't come. Nevertheless, it was a great day - a good dinner on a celebratory occasion.

Now Hallie is a beautiful young woman, reminding us how right we were to celebrate that day's good news!

Hallie and Polly 2010

Crustless Zucchini Quiche
Adapted from Food Processor Cookery by Irene Chalmers

¼ cup parsley, chopped
2 cloves garlic, minced
1 pound small zucchini, thinly sliced
2 tablespoons olive oil
¾ cup fresh breadcrumbs (This means not dried breadcrumbs; I blitz whatever bread I am using in a food processor.)
¾ cup grated Swiss or Gruyere cheese (I grate this on a box grater.)
¾ cup half and half or cream
2 eggs, lightly beaten
¼ cup grated Parmesan cheese (I grate this with a Microplane.)

Heat the olive oil, and cook the zucchini over moderately high heat until lightly browned. Add the garlic and parsley, and cook until the garlic just begins to color. Do not let the garlic brown. Turn off the heat, and season the zucchini with salt.

Remove the zucchini from the pan with a slotted spoon, and place it in a baking dish with the breadcrumbs and Swiss or Gruyere cheese.

Combine the half and half or cream with the eggs, and pour into the baking dish. Sprinkle the surface with Parmesan cheese, and bake in a preheated 400-degree oven for 25 minutes.

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