PICNIC SIZE SOUTHWESTERN ZUCCHINI QUICHES
22 whole Triscuit crackers ground fine in a food processor (about 1 cup) or 1 cup finely ground cracker crumbs of your choice or dried bread crumbs 4 tablespoons unsalted butter, melted, divided 1 medium zucchini (about 6 ounces) Kosher salt cup finely chopped onion cup unbleached all-purpose flour teaspoon baking powder 3 large eggs 6 ounces coarsely grated Monterey Jack cheese (about 21⁄2 cups) 1 cup whole milk cottage cheese 41⁄2-ounce can chopped green chilies Bottled salsa as an accompaniment Preheat oven to 375 F. In a medium bowl combine the crumbs with 3 tablespoons of the butter; toss well. Press the crumb mixture into the bottom and slightly up the sides of twelve
muffin tins lined with parchment or cupcake holders. Bake the crusts in the middle of the preheated oven until they turn a slight shade darker, about 7 minutes. Remove from the oven, set aside, and reduce the oven temperature to 350 F. While the crusts are baking, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with teaspoon salt; let drain in a colander for 15 minutes. Working with small handfuls, squeeze the zucchini well to remove the excess water. In a skillet heat the remaining tablespoon 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 saute over medium-high heat, stirring, for 2 minutes. In a small bowl stir together flour, baking powder and teaspoon salt. 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. Bake the quiches in the middle of the oven until the tops are puffed and golden brown and a tester comes out clean, about 25 minutes. Eat right away (if not taking to a picnic), or let cool and then chill, covered with plastic wrap, leaving the quiches in the muffin tin. To serve: Carry the quiches to the picnic in the muffin tin and serve, topping each quiche with a spoonful of salsa.