Web Footed Snail

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El Quicho!

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Spicy Zucchini Quiche

Crustless quiche with zucchini, tomatoes, low fat cheddar cheese and salsa

Crustless Quiche with South Western Flavours

Recipe: El Quicho, Crustless Quiche Variation

Summary: Zucchini Quiche with Mexican type seasonings

Ingredients

  • 3 eggs
  • 1 1/4 cup milk
  • 1 tablespoon oil
  • 1/4 cup taco sauce or salsa see note below
  • 2 cloves garlic pressed
  • 1/4 – 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1/4 cup corn meal (Polenta)
  • 1/4 plus 1 tablespoon flour
  • 1/2 teaspoon baking powder
  • 1/2 cup low fat cheddar cheese
  • 1/ 2 cup Sliced Zucchini
  • 1/2 Capsicum chopped
  • Chopped red onion
  • 2 tablespoons frozen or fresh corn
  • a few slices of tomato

Instructions

  1. Preheat oven to 350 F or 180 C.
  2. Beat eggs.
  3. Mix in milk, oil, garlic, spices and salsa.
  4. Sift in flour, corn meal, and baking powder.
  5. Stir in all vegetables and cheese.
  6. Use oil or butter to grease quiche pan
  7. Dust pan with a little corn meal.
  8. Pour Quiche mixture into pan.
  9. Place a few tomato slices on top for decoration.
  10. Bake until set about 30 minutes.

Quick notes

I use The Ramirez Red Salsa. It tastes amazing and is easy to make.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Culinary tradition: USA (Southwestern)

My rating 5 stars:  ★★★★★ 1 review(s)

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