Green Chile and Zucchini Quiche Recipe - Food.com
"Recipe courtesy of Sara Moulton and Cooking Channel. This quiche gets its Southwestern flair from Monterey jack cheese and canned chiles. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker would do. Then again, you could make this quiche without a crust and save a bunch of time. Just put it in an oiled pie plate and bake it. Original recipe: http:/..."
INGREDIENTS
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4 tablespoons unsalted butter, melted
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24 whole grain wheat crackers, ground in a food processor (Triscuits, about 1 cup) or 1 cup dried breadcrumbs
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1 medium zucchini (about 6 ounces)
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kosher salt
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1 tablespoon vegetable oil
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1 small onion, chopped (about 1/2 cup)
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1/4 cup unbleached all-purpose flour
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1/2 teaspoon baking powder
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3 large eggs
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1/2 lb freshly grated monterey jack cheese (about 2 cups)
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1 cup whole-milk cottage cheese
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1 (4 1/2 ounce) can chopped green chilies, drained
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bottled salsa (optional)
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