Zucchini and Asparagus “Quiche” with Hashbrown Crust

12 Aug

Our garden has been doing so well. We’ve pulled several pounds of green beans, a couple heads of broccoli and cauliflower and loads of zucchini. I’ve used the vegetables in some of our favorite dishes, as well as in some new recipes.

DSCN2723

We love eggs around here. Quiches, frittatas and scrambles are quick and easy dishes that lend themselves well to garden-fresh vegetables and pack a protein punch for a nutritious and satisfying lunch or dinner.

IMG_1594

 

Zucchini and Asparagus “Quiche” with Hashbrown Crust

This dish is a cross between a quiche and a frittata. Its light and full of green vegetables (frozen asparagus and garden-fresh zucchini) but warm and tucked into a cheesy hashbrown crust. It’s quick and easy and perfect for lunch or dinner.

(Adapted from Paula Deen and Michael Chiarello)

Ingredients

For the crust:

2 1/2 cups frozen shredded hashbrowns, squeezed between paper towels to remove some of the moisture

2 tablespoons butter or margarine, melted

2 teaspoons grated parmesan cheese

Salt and pepper, to taste

For the “quiche” filling:

1 teaspoon olive oil

2 cloves garlic, minced

1 medium-large zucchini, sliced into thin rounds

12 spears asparagus, cut into ½-inch pieces

2-3 tablespoons chopped basil

5 eggs

1/4 cup milk

Salt and pepper, to taste

2 tablespoons grated parmesan cheese

Directions

Preheat the oven to 400 degrees.

IMG_1577

IMG_1579

In a greased pie pan, combine the hashbrowns, melted butter, parmesan cheese and salt and pepper. Press the mixture into the bottom and sides of the pan to form the crust.

Bake until the crust is starting to crisp and turn golden brown, about 20-25 minutes.

IMG_1583

IMG_1586

In the meantime, in a large nonstick skillet, heat the olive oil over medium-high heat. Sauté the garlic until it is fragrant, about 1-2 minutes. Add the zucchini and asparagus to the pan, season with salt and pepper and sauté until the vegetables are tender, about 3-5 minutes. Sprinkle in the basil and remove the pan from the heat.

IMG_1585

In a medium-sized bowl, whisk together the eggs, milk and salt and pepper.

Reduce the oven temperature to 350 degrees.

IMG_1589

IMG_1590

Spread the sautéed vegetables over the par-baked crust, then pour the egg mixture over top and shake the pan to distribute the mixture around the vegetables.

IMG_1592

Bake for 10 minutes, remove from the oven and sprinkle the parmesan cheese on top. Bake for another 10 minutes.

IMG_1595

Christopher and I really loved this “quiche.” Christopher took it for lunch a few days, and I had it for dinner a few nights; it reheated really well. We loved the comforting feel of the dish; the cheesy hashbrown crust made it feel like an indulgent quiche. We also liked the light, healthy taste of the dish; the eggs and vegetables (without all the cream and cheese) made it feel like a frittata.

The basic idea can be adapted to include any combination of vegetables and cheese. Spinach, red pepper and feta would make for a Greek-inspired dish, while corn, peppers and cheddar would make for a more Southwestern-style dish. The possibilities are endless—and even better if the veggies are coming from your garden or the farmers market!

About these ads

2 Responses to “Zucchini and Asparagus “Quiche” with Hashbrown Crust”

  1. Blogging Runner August 12, 2012 at 6:54 pm #

    That looks so yummy!

    • kaylabee18 November 25, 2012 at 8:03 pm #

      Thanks. It’s a keeper for sure!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 372 other followers

%d bloggers like this: