Give quiche a chance
You’d think quiche would be a summer picnic staple. In practice, the beloved cheese pies are too darn messy. Cutting one into slices while you’re sitting in the wild or at the beach can be tricky. And if you figure, “Aha! I’ll slice it up ahead of time,” you discover there’s no easy way to transport the wedges.
And however you transport your quiche, it’s gotta be served with a knife and fork. No way. Picnics are all about finger food.
This recipe for picnic-sized Southwestern zucchini quiches provides a snazzy solution to the problem — individual cupcakesized pies, each one neatly ensconced in its own liner.
And making them is a snap because I’ve swapped out the typical labour-intensive pastry pie crust for a crumb crust made with butter-moistened Triscuits. (Any kind of cracker will do. So will bread crumbs.)
PICNIC-SIZED SOUTHWESTERN ZUCCHINI QUICHES
Serves: 6 22 Triscuits ground fine in a food processor (about 1 cup/ 250 mL) or other cracker crumbs or dried bread crumbs 4 tbsp (60 mL) unsalted butter, melted, divided 1 medium zucchini (about 6 oz/170 g) Kosher salt 1/2 cup (125 mL) finely chopped onion 1/4 cup (60 mL) unbleached all-purpose flour 1/2 tsp (2.5 mL) baking powder 3 large eggs 6 oz (170 g) coarsely grated Monterey Jack cheese (about 2 1/2 cups/625 mL) 1 cup (250 mL) whole milk cottage cheese 4 1/2-oz (128 g) can chopped green chilies Salsa as an accompaniment
1. Preheat oven to 375 F (190 C). In a medium bowl combine the crumbs with 3 tbsp (45 mL) of the butter; toss well.
2. Press the crumb mixture into the bottom and slightly up the sides of 12 1/3 cup (80 mL) muffin tins lined with parchment or cupcake holders.
3. Bake the crusts in the middle of the preheated oven until they turn a slight shade darker, about 7 minutes.
4. Remove from the oven, set aside, and reduce the oven temperature to 350 F (175 C).
5. While the crusts are baking, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 tsp (2.5 mL) salt; let drain in a colander for 15 minutes. Working with small handfuls, squeeze the zucchini well to remove the excess water.
6. In a skillet heat the remaining 1 tbsp (15 mL) butter over medium-high heat, add the onion, reduce the heat to medium-low and cook the onion, stirring occasionally, until golden, about 8 minutes. Add the zucchini and sauté over medium-high heat, stirring, for 2 minutes.
7. In a small bowl stir together flour, baking powder and 1/4 tsp (1 mL) salt.
8. In a large bowl whisk the eggs well. Add the flour mixture and cheeses; stir until combined. Stir in the zucchini mixture and chilies; divide the mixture among the muffin tins.
9. Bake quiches in the middle of the oven until the tops are puffed and golden and a tester comes out clean, about 25 minutes.
10. Eat right away, or let cool and then chill, covered with plastic wrap, leaving the quiches in the muffin tin.
11. To serve: Carry the quiches to the picnic in the muffin tin and serve, topping each quiche with a spoonful of salsa.