Links to this week's
Menu and Recipes

   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List

courgette quiche
Zucchini (Courgette) Quiche

Menu Plan for the week of Sept. 13, 2013: Day 3 Recipes

Zucchini (Courgette) Quiche

Cooking time:  45 minutes for menu      Cooking schedule: see below for instructions

      Cooking the rice ahead of time (like on Day 1) is not necessary, but does save a step. Use the rest of the mozzarella from Day 2.

Zucchini (Courgette) Quiche                 Preparation and cooking time:  15 prep,  30 baking
    The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier.  I used little pear-shaped tomatoes.

1/2 cup brown rice, quick-cooking
1 cup chicken stock    to yield 1 1/2 cups cooked brown rice
1/2 cup (2oz, 60gr) shredded cheese, total
1/2 fresh mozzarella ball
4 eggs, total
1 tsp olive oil
1 medium zucchini
1 onion
2oz (60gr) mushrooms
5oz (150gr) ham
3oz (90gr) cherry tomatoes   substitute 1 regular, thinly sliced
1/4 (2oz, 60gr) cup Greek yogurt
3/4 (6oz, 180ml) cup milk  
olive oil

The rice:  Cook the rice in stock. If doing in advance, refrigerate until needed.  If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
The crust: Lightly whisk 1 egg.  Mix cooked rice, 1/4 cup cheese and egg.  Pat into a lightly oiled quiche or 10" (25cm) pie plate, working it up the sides a bit for the edges.  Bake in 400F (200C) oven for 10 minutes.
The filling: Slice zucchini into 1/4" (.5cm) rounds.  Trim and slice mushrooms.  Chop onion. Cut ham into small pieces.  Cut cherry tomatoes in half. Cut or tear mozzarella into small pieces.
Heat olive oil in large skillet over medium heat.  Add zucchini slices and sauté until transparent and tender.  Remove to a plate.  Add onions and mushrooms and sauté until onions are tender.  Remove from heat.
Whisk 3 eggs, yogurt and milk together.  
To assemble:  When crust is done, remove from oven. Spread the onions and mushrooms evenly over the crust. Arrange the zucchini slices on top in a single layer.  Lay ham on top of zucchini and spread cheeses on ham. Pour egg mixture over all.  Arrange the tomatoes, cut side down on top and bake, 30 minutes, 400F (200C).  Remove from oven and let rest 5 minutes before cutting. Quiche is done when center no longer 'jiggles' - it doesn't need to be solid but should be fairly firm.
Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large skillet, large bowl, whisk, quiche or pie plate,
baking sheet, small saucepan with lid for rice
Cook rice if not done earlier
Turn oven on 400F (200C)
Shred cheese if needed
Whisk 1 egg
Add 1/4 cup cheese, rice, combine
Lightly oil quiche plate
Pat rice in plate for crust, bake
Slice zucchini, sauté

Trim. slice mushrooms
Chop onion
Remove zucchini
Sauté onions, mushrooms
Cut ham, cherry tomatoes
Remove crust
Assemble quiche
Whisk 3 eggs, yogurt, milk, pour over quiche
Arrange cherry tomatoes on top
Bake quiche
    30 minute break
Remove quiche, let rest
Cut and serve

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: