Wednesday, September 16, 2009

Quiche Recipes - Basic Crustless Quiche

Quiche Recipes - Basic Crustless Quiche: "Basic Crustless Quiche

1/2 cup of butter
10 Eggs
1/2 cup of flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 pound of large curd cottage cheese
1 pound of Jack cheese
*Special ingredients

Melt the butter. Whip eggs until fluffy, add the flour, baking powder, salt, cottage cheese, melted butter and half the jack cheese. *At this step add any special ingredients you like (I use broccoli Florette's, or zucchini uncooked). Place the mixture in a greased 9 x 13 baking dish. Top with remaining cheese. Bake at 400ºF. for 15 minutes. Then reduce temperature to 350ºF. and continue to bake for 35 to 40 minutes, or until the top is lightly browned. Cook and cut into squares for serving. Yield: 8

Christie Paulsen

Chocolate Zucchini Mini-Muffins

2 cups granulated sugar

3/4 cup canola or vegetable oil

2 tsp vanilla extract

3 large eggs

1/3 cup buttermilk or plain yogurt

2 1/4 cups shredded zucchini

Zest of lemon, finely grated

Zest of half an orange, finely grated

1/2 cup cocoa powder

1 1/2 tsp baking soda

1 tsp kosher salt

1/2 tsp. chopped pecans or walnuts (optional)

1. Preheat oven to 375 degrees F. Grease 3 mini muffin tins with nonfat cooking spray.

2. In a large bowl, whisk together the sugar, oil, and vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and orange zest.

3. In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.

4. Bake on the center rack until springy but firm to the touch and lightly browned around the edges about 15 minutes, then remove and let cool completely.

5. Top with cream cheese frosting for an after dinner treat or forgo the icing for a healthy breakfast muffin. Serve the same day or store in the fridge up to 3 days.

Cream Cheese Frosting

8 oz. cream cheese, at room temperature

3 oz. unsalted butter, at room temperature

1 cup confectioners' sugar

1/2 tsp. vanilla

1 tbsp. milk

Submitted by Stephanie Whiting.

Zucchini Cobbler

3 cups flour

1 1/2 cups sugar

1 tsp cinnamon

1/4 tsp salt

1 cup butter or margarine

10 cups peeled, seeded, and cubed or sliced zucchini

2/3 cup lemon juice

1 cup sugar

1 tsp cinnamon

1/4 tsp nutmeg

Combine dry ingredients and cut in butter till crumbly. Press about 1/3 of the mixture into a greased 9x13" pan. Bake at 375 for 12 minutes. Bring zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, cinnamon, and nutmeg. Cover and simmer 5 minutes. (Mixture will be thin.) Spoon over crust; sprinkle with reserved crumb mixture. Bake for an additional 40-45 minutes, or till golden brown. Serve warm with ice cream.


-This works best with the large zucchini that grow to the size of a leg when you aren't watching.

-Original recipe called for ½ tsp of cinnamon in crust and ½ tsp of nutmeg with zucchini.
-Original recipe found on

Submitted by Marissa Cohen. Winner for best disguised zucchini.

Zucchini Brownies

1/2 cup vegetable oil

1 1/2 cups white sugar

2 tsp. vanilla

2 cups flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

2 cups shredded zucchini

6 T. unsweetened cocoa powder

1/4 cup butter

2 cups powdered sugar

1/4 cup milk

1/2 tsp vanilla

Preheat over to 350 degrees. Grease and flour a 9x13 in. pan.

In a large bowl, mix oil, sugar, 2 tsp. vanilla until well blended. Combine flour, 1/2 cup cocoa, baking soda, and salt; stir into sugar mixture. Fold in zucchini. Spread into pan and bake 25 to 30 minutes, until brownies spring back when gently touched.

To make frosting, melt together 6 T. of cocoa and butter; set aside to cool. In a medium bowl, blend together powdered sugar, milk, and 1/2 tsp. vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Submitted by Tasha Langston.

Zucchini Chicken

2 1/2 lbs. diced chicken

1 medium zucchini, diced

1 medium can diced tomatoes

1 medium onion diced

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. salt

Twist of fresh ground black pepper

1 tsp. lemon juice

Brown chicken, salt and pepper to taste.

Add zucchini, tomato, onion, and seasoning.

Cook uncovered for 4-5 minutes, stir gently on occasion.

Cover and cook 45 minutes on low-medium heat.

Enjoy it plain, serve with pasta, or my favorite is to eat with garlic mashed potatoes.

Submitted by Kally Squire.

Chicken Zucchini Casserole

1-6 oz. pkg. Stove Top

1/2 cup butter, melted + 1/4 cup water

3 cups diced zucchini

2 cups cubed cooked chicken breasts

1 can cream of chicken soup

1 medium carrot, shredded

1/2 cup chopped onion

1/2 cup sour cream

In large bowl, combine stuffing and butter mixture. Reserve 1/2 cup for topping. Add zucchini, chicken, soup, carrot, onion, and sour cream to remaining stuffing. Transfer to 2 qt. baking dish. Sprinkle with reserved stuffing. Bake uncovered in a 350 degree oven for 40-45 minutes or until golden brown and bubbly.

Submitted by Angenette Imbler. Winner of overall best taste!

Banana Zucchini Bread

1 cup raw zucchini, shredded

1 cup mashed ripe bananas

3 eggs

1 cup vegetable oil (or 1/2 c. oil + 1/2 c. applesauce)

1 1/2 cups sugar

2 cups flour

1/4 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1 tsp. salt

2 tsp. vanilla

1 cup chopped pecans

Shread zucchini and set aside. Mash banana and set aside. In a large mixing bowl, beat eggs, sugar, and oil together. Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts. Mix well. Add zucchini and bananas and continue to mix until blended. Pour in 2 greased loaf pans. Bake in 350 degree oven for 45-55 minutes before removing to completely cool on wire rack.

Submitted by Angenette Imbler.