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3 medium zucchini 3
2 tbsp butter 30 mL
1 small clove garlic, crushed 1
1 tbsp finely grated lemon peel 15 mL
salt & pepper, to taste
3 eggs 3
1 cup whipping cream 250 mL
1 cup grated Swiss cheese 250 mL
freshly grated nutmeg
pastry for a 10-in/25-cm pie
Preheat oven to 425°F/220°C.
Line a 10-in/25-cm quiche pan with pastry. Bake on bottom rack of preheated oven for 10 minutes. Remove and reduce heat to 350°F/180°C.
Grind unpeeled zucchini in a food processor and transfer to a jelly bag or cheese cloth to squeeze all excess of juice out. It should measure about 2 cups/500 mL.
Melt butter in frying pan. Add garlic, dry zucchini and lemon peel. Stir together until butter is absorbed, about 3 minutes.
Lightly beat eggs and cream together. Stir into zucchini mixture. Add Swiss cheese, a generous grating of nutmeg, salt and pepper to the mixture and pour into baking shell.
Place pie on baking sheet and bake in 350°F/180°C oven for 35 minutes, or until set in the centre.
2 tbsp butter 30 mL
1 small clove garlic, crushed 1
1 tbsp finely grated lemon peel 15 mL
salt & pepper, to taste
3 eggs 3
1 cup whipping cream 250 mL
1 cup grated Swiss cheese 250 mL
freshly grated nutmeg
pastry for a 10-in/25-cm pie
Preheat oven to 425°F/220°C.
Line a 10-in/25-cm quiche pan with pastry. Bake on bottom rack of preheated oven for 10 minutes. Remove and reduce heat to 350°F/180°C.
Grind unpeeled zucchini in a food processor and transfer to a jelly bag or cheese cloth to squeeze all excess of juice out. It should measure about 2 cups/500 mL.
Melt butter in frying pan. Add garlic, dry zucchini and lemon peel. Stir together until butter is absorbed, about 3 minutes.
Lightly beat eggs and cream together. Stir into zucchini mixture. Add Swiss cheese, a generous grating of nutmeg, salt and pepper to the mixture and pour into baking shell.
Place pie on baking sheet and bake in 350°F/180°C oven for 35 minutes, or until set in the centre.
