Southwestern Zucchini and Green Chile Quiche
This delightful Southwestern Zucchini and Green Chile Quiche delivers a burst of flavor with every bite, combining the creaminess of Monterey Jack cheese and cottage cheese with the freshness of zucchini and the vibrant kick of green chiles. Ideal for brunch or a light dinner, this quiche can be made with either convenient canned chiles or roasted fresh poblanos for a deeper flavor. The whole grain cracker crust adds a satisfying crunch that complements the silky filling. Perfect for hosting or meal prepping, this dish shines when served warm or at room temperature, and can be paired with a side of salsa for added zest.
6
Servings
188
Calories
13
Ingredients
Ingredients
unsalted butter
4 tablespoons (melted)
whole grain wheat crackers
24 (ground in a food processor (Triscuits, about 1 cup) or 1 cup dried breadcrumbs)
zucchini
1 medium (about 6 ounces) (grated)
kosher salt
to taste
vegetable oil
1 tablespoon
onion
1 small (about 1/2 cup) (chopped)
unbleached all-purpose flour
1/4 cup
baking powder
1/2 teaspoon
large eggs
3
Monterey Jack cheese
1/2 lb (about 2 cups) (freshly grated)
whole-milk cottage cheese
1 cup
canned chopped green chiles
1 (4 1/2 ounce) can (drained)
bottled salsa
optional
Instructions
1
Preheat the oven to 375°F (190°C). In a mixing bowl, combine 2 tablespoons of the melted butter with the ground crackers. Press this mixture firmly into the bottom and up the sides of a 9-inch glass pie plate to form the crust. Bake for about 7 minutes, or until the crust is golden brown. Once done, remove it from the oven and reduce the temperature to 350°F (175°C).
2
While the crust bakes, prepare the zucchini. Grate the zucchini using a food processor or a box grater. Toss the grated zucchini with 1/2 teaspoon kosher salt, then allow it to drain in a colander for 10 minutes to remove excess moisture.
3
In a medium skillet, heat the vegetable oil over high heat until hot. Lower the heat to medium, add the chopped onion, and sauté, stirring occasionally, until softened, about 5 minutes. Squeeze any excess moisture from the drained zucchini and add it to the onion in the skillet. Cook together on high heat for another 3 minutes until the zucchini is tender. Set aside.
4
In a small bowl, sift together the flour, baking powder, and 1/4 teaspoon salt. In a large mixing bowl, beat the eggs with an electric mixer on medium speed until thick and fluffy, about 3 minutes. Gradually add in the Monterey Jack cheese, cottage cheese, flour mixture, and the remaining 2 tablespoons of melted butter. Mix until well combined.
5
Fold in the sautéed zucchini and onion mixture along with the drained green chiles into the egg mixture. Pour this filling into the pre-baked crust, spreading it evenly.
6
Bake the quiche in the center of the oven for 35 to 40 minutes, or until the top is puffed and a golden brown hue, and a cake tester inserted in the center comes out clean. Allow it to set at room temperature for 5 minutes before slicing into wedges. Serve warm with salsa on the side if desired.
Nutrition Information
12g
Fat
12g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Southwestern Zucchini and Green Chile Quiche?
It is a savory dish featuring a blend of Monterey Jack and cottage cheeses, fresh zucchini, and green chiles, all baked in a whole grain cracker crust.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the primary ingredients needed?
The main ingredients include unsalted butter, whole grain wheat crackers, zucchini, onion, eggs, Monterey Jack cheese, cottage cheese, and canned green chiles.
Can I substitute the cracker crust?
Yes, you can use 1 cup of dried breadcrumbs instead of the 24 ground whole grain wheat crackers.
What is the calorie count per serving?
Each serving contains 188 calories.
How do I prepare the zucchini for the quiche?
Grate the zucchini, toss it with salt, let it drain for 10 minutes, and then squeeze out any remaining moisture before cooking.
What temperature should the oven be set to?
Preheat the oven to 375 degrees Fahrenheit for the crust, then reduce it to 350 degrees Fahrenheit for the quiche.
How long does the crust need to bake?
The cracker crust should be baked for approximately 7 minutes until golden brown.
What type of cheese is used in the filling?
The recipe calls for freshly grated Monterey Jack cheese and whole-milk cottage cheese.
Can I use fresh chiles instead of canned ones?
Yes, roasted fresh poblanos can be used as an alternative to canned green chiles for a deeper flavor profile.
How long should I beat the eggs?
Beat the eggs with an electric mixer on medium speed for about 3 minutes until they are thick and fluffy.
How long does the quiche bake in the oven?
The quiche should bake for 35 to 40 minutes at 350 degrees Fahrenheit.
How do I know when the quiche is fully cooked?
The quiche is done when the top is puffed and golden brown, and a cake tester inserted into the center comes out clean.
Should the quiche rest after baking?
Yes, let the quiche set at room temperature for 5 minutes before slicing it into wedges.
What is the recommended way to serve this quiche?
It is best served warm or at room temperature, ideally with a side of bottled salsa.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly quiche recipe.
How much protein is in one serving?
There are 9 grams of protein per serving.
What type of pie plate is recommended?
A 9-inch glass pie plate is recommended for this recipe.
How much fat is in one serving?
There are 12 grams of fat per serving.
What are the carbohydrate counts for this dish?
Each serving contains 12 grams of carbohydrates.
What should I do with the onion?
Chop the onion and sauté it in vegetable oil for about 5 minutes until softened before adding the zucchini.
How many crackers are used for the crust?
The recipe uses 24 whole grain wheat crackers, such as Triscuits.
Is baking powder necessary for this recipe?
Yes, 1/2 teaspoon of baking powder is sifted with the flour to help the filling rise.
Can I prepare this for meal prep?
Yes, this quiche is ideal for meal prepping as it can be served at various temperatures.
What type of oil is used for sautéing?
One tablespoon of vegetable oil is used to sauté the onions and zucchini.
Do I need to melt the butter?
Yes, the butter should be melted and divided between the crust mixture and the egg filling.
What is the texture of the crust?
The crust is described as having a satisfying crunch from the ground whole grain crackers.
Is kosher salt used?
Yes, kosher salt is used for seasoning and for drawing moisture out of the zucchini.
Can I use a food processor for this recipe?
Yes, a food processor is helpful for both grinding the crackers and grating the zucchini.
Should the green chiles be drained?
Yes, make sure to drain the 4.5-ounce can of chopped green chiles before folding them into the mixture.