Author Jean Morrison
Cheese and Zucchini Slice - Crustless Quiche
This recipe is excellent served hot or cold. If you don't have a zucchini you could substitute finely grated carrot. Serve with slad or cooked vegetables.
Cooking time: 40 minutes
Quantity: Serves 6
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
1 good sized zucchini, grated
1 onion, finely chopped
1 cup self raising flour
2 teaspoons finely chopped garlic
1 teaspoon dry English mustard
250 gm cheese, grated
1/2 cup cream
good pinch salt
Pepper to taste
Pre heat oven to 200 degrees Celsius.
Place the grated zucchini in a colander and, over the sink, squeeze out as much juice as possible.
Beat all ingredients together. Pour into a greased baking dish and bake for 40 minutes until golden and set.
If you don't have cream then use full cream milk or skimmed milk instead.
Use whatever cheese you have available. The tastier the better.
Cheese is extremely popular due to its variety of tastes and textures. Some cheeses like Feta and mozzarella are mostly used in salads or on pizzas. Other cheeses, both hard and soft are perfect for cheese boards where their flavours can be truly appreciated. Cheeses contain valuable amounts of protein, calcium, vitamins and minerals but some cheeses, particularly hard ones, are high in saturated fat. Cheeses fall into two categories - hard and unripened. Hard cheeses are generally matured for many months and their flavours develop over this time. Examples of hard cheeses are cheddar, Parmesan, goat's cheese, haloumi, Feta and mozzarella. Unripened cheeses are young and immature and they have a light, mild taste. Examples are ricotta, cottage, fromage frais, quark and cream cheese. Enjoy cheese but be aware of the fat content and the amount you consume.
Zucchinis are native to the Americas and their origins have been traced back to Mexico as far as 7,000 BC. Zucchinis were taken to Italy where they became known as zucchinos - which means sweetness. The French call them courgettes. They have a high water content and are very low in calories. Zucchinis are full of valuable anti oxidants, Vitamin A and C and potassium.
Eggs are one of the most versatile forms of nourishment available. Nutritionists recommend we eat a maximum of four eggs per week, although a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. However, the important Nurses' Health Study and the Health Professionals Follow-up Study have found that people with existing heart and diabetes problems should probably not eat more than 3 eggs per week. Most eggs sold today are infertile because there are no roosters housed with the laying hens. There are no nutritional differences between fertile and infertile eggs. Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as seventeen thousand pores. Apparently hens turn over their eggs as many as fifty times daily; the purpose of this being that the yolk then doesn't adhere to the inside of the shell. A fresh egg will sink in water, but a stale one will float.
For more great recipes please visit the main Recipes Index