Zucchini Quiche (on the grill!)
Got zucchini coming out of your ears?
It’s that time of year where those who garden are desperately trying to find a way to make use of all their zucchini. Zucchini bread… grilled zucchini spears… sautéed zucchini… pawn zucchini off to your neighbors…
Well, we picked over 50 lbs!!!! of zucchini out of our garden this year and wanted to get a little more creative on how to use it. As you know, we also own over 40 chickens, so we have plenty of eggs on hand. So I got to thinking… hmm… 50 lbs of zucchini… plethora of eggs… ah, I’ve got it! Zucchini quiche!
This zucchini quiche is loaded with fresh zucchini, tomatoes, cheese, basil from the garden, and other Italian flavors. The quiche can be either baked in the oven, or in the grill. I chose to grill my quiche (to avoid heating up the house in this 90 degree weather) by pouring the mixture into a foil pan and placing on the top rack of the grill.
Ingredients
5 cups shredded zucchini (measurement AFTER wringing out zucchini)
11 eggs
1/2 cup flour
1/2 cup shredded asiago
3/4 cup shredded cheddar
2 tbsp. fresh basil leaves, chiffonade
2 green onions, sliced
14.5 oz can fire roasted diced tomatoes OR approximately 1 cup diced fresh tomatoes
1 tbsp. garlic powder
1/2 tbsp. Italian seasoning
2 tsp minced onion
Salt and pepper, to taste
Instructions
Shred approximately 3 zucchini. Wring excess water from shredded zucchini, then set aside.
2. Add 11 eggs to a large bowl and whisk. Then whisk in the flour well. This may take a few minutes. Add shredded zucchini and remaining ingredients to the eggs and stir until combined.
3. Grease a 9x13 foil pan and pour in the egg mixture.
4. Place on the top rack of your grill, close the lid, and cook at 400F for approximately 45 minutes, or until center is no longer liquid. (You can also bake this in the oven at the same temperature and time)
Zucchini Quiche (on the grill!)
Ingredients:
- 5 cups shredded zucchini (measurement AFTER wringing out zucchini)
- 11 eggs
- 1/2 cup flour
- 1/2 cup shredded asiago
- 3/4 cup shredded cheddar
- 2 tbsp. fresh basil leaves, chiffonade
- 2 green onions, sliced
- 14.5 oz can fire roasted diced tomatoes OR approximately 1 cup diced fresh tomatoes
- 1 tbsp. garlic powder
- 1/2 tbsp. Italian seasoning
- 2 tsp minced onion
- Salt and pepper, to taste
Instructions:
- Shred approximately 3 zucchini. Wring excess water from shredded zucchini, then set aside.
- Add 11 eggs to a large bowl and whisk. Then whisk in the flour well. This may take a few minutes. Add shredded zucchini and remaining ingredients to the eggs and stir until combined.
- Grease a 9x13 foil pan and pour in the egg mixture.
- Place on the top rack of your grill, close the lid, and cook at 400F for approximately 45 minutes, or until center is no longer liquid. (You can also bake this in the oven at the same temperature and time)
