Zucchini Quiche with Flower Power

 

Those who follow my blog may know that zucchini is my favourite summer vegetable:
5) it grows without fail in my garden in Saskatchewan
4) the flowers are big and sunny
3) it produces a ton of zucchini (well, a slight exaggeration)
2) it can be cooked in so many different ways (such as this simple quiche recipe)
1) the flowers are edible, too!

Zucchini Quiche
1 tbsp butter
1/4 cup chopped onion
1 tbsp basil, finely chopped
1 tbsp other mixed herbs (parsley, thyme, oregano)
2 medium zucchini, cut in rounds and quartered
1/4 cup chopped orach (or spinach)
Parmesan cheese, about 1/2 inch (1 cm) square
Cheddar cheese, about 1 inch (2 cm) square
1 pie crust in a tarte pan
5 eggs
Salt & pepper
8-10 johnny-jump-up flowers

Heat the butter in a skillet. Sauté the onion and herbs until soft. Add the zucchini and orach. Cook a few more minutes, until the zucchini is just tender.

Meanwhile, grate the cheese and spread evenly in the pie crust.

Crack the eggs into a bowl. Season with a bit of salt and pepper. Stir in the zucchini mixture. Pour over the cheese. Dot with the flowers, pressing each one lightly into the egg.

Bake at 375F for 25-30 minutes, until the centre of the quiche is set and the pastry is lightly brown.