I enjoy making these very much, we love them for breakfast, lunch, or dinner.
They can be made ahead and reheated successfully, too.
They are equally good served hot, or at room temperature plain, or with a sauce, or salsa.
Just like traditional quiche with pastry the filling possibilities are seemingly endless.
Because we are overrun with zucchini (!!!) ~ that was the filling of choice this time.
Served with a Spicy Tomato-Artichoke-Olive Salsa. (Harry and David's, from the jar.)
Choose any herbs you like ~ thyme is my favorite so that went in, and since the lavender is blooming I added a wee pinch of that, just to add a nuance as it can easily overpower everything else.
Sometimes just a little sprig on top is enough ~ in the warmer months when the gardens are blooming I often garnish with edible flowers ~ it makes for a prettier presentation ~ especially on a boring brown food as this. :)
One of the things I adore about "cooking" as opposed to baking is there is lots of wiggle-room for improvisation as a dish is coming together.
These quiches are no exception ~ I knew I wanted them taller than a traditional quiche or frittata so I selected deep ramekins. You can butter the interior, but in the interest of health I used olive oil cooking spray.
Then dusted generously with seasoned, dry bread crumbs mixed with finely grated Parmesan. (You want a nice coating, but shake out the excess.)
For just the filling, follow any favorite quiche recipe. I sliced the zucchini thinly on the mandoline, added a little fresh, minced garlic, the seasonings, and gently mixed with the egg mixture.
Again, in the interest of our dietary requirements ~ I used an egg substitute, and soy based "Silk" (TM) creamer. If your body can handle the full fat version of quiche, by all means go for it!
I love they way they look when you cut into them ...
Of course you can serve these right from the ramekins, but I wanted to unmold them; in order to add body so they would hold their shape when unmolded I added a few tablespoons of the dry bread crumbs to the egg mixture before baking, this time I only used grated Parmesan as the cheese.
I baked them in a bain marie (water bath) at 350* (F) until just firm; then allowed them to cool a bit before unmolding. I sprinkled a little more finely grated Parmesan on the tops (formerly the "bottoms") and placed them under a hot broiler for a few moments to allow the cheese to melt and to add a little color. Can be served immediately, or allowed to cool, then cover and refrigerate for up to 3 days. They reheat in the microwave very well.
Whether you make the full-fat version, or the lower fat/cholesterol version I hope you love them as much as we do.
Thank you for stopping by today ~ please feel free to leave a comment;
I love hearing from you!! :)