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Crustless Zucchini Cheese Quiche


When we began working on a Chanukah party, the idea for a cheese-infused vegetable quiche 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: this quiche is a winner.



Place zucchini chunks in a four-quart pot with water to cover. Bring to a boil and allow to simmer for 30 minutes. 

2. 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. 


Meanwhile, sauté onions in olive oil until brown.


Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 35 minutes.

Notes: For a shortcut you can use a bag of frozen sliced yellow zucchini.  Defrost and drain (squeeze) well.