Recipe: Crumb Crusted Zucchini Quiche (using bread crumbs)

CRUMB CRUSTED ZUCCHINI QUICHE

"If you don't have refrigerated pie pastry on hand and you don't want to make pastry for a quiche from scratch, consider this recipe, which replaces the pastry with a layer of crumbs. Crumbs made from good bakery or homemade bread will be superior to those of most store brands."

1 medium-sized zucchini, very thinly sliced
Salt (to taste)
1 cup dry bread crumbs
2 tablespoons extra virgin olive oil
1/4 cup butter
1/4 cup unbleached all-purpose flour
2/3 cup milk
1 egg
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper

If you have the time, combine the zucchini and teaspoon salt in a colander. Toss to mix and set aside to drain for 30 minutes.

Preheat the oven to 350 degrees F.

Butter a 9-inch quiche dish or pie pan. Coat with the bread crumbs, distributing them as evenly as possible.

Wrap the zucchini in a clean kitchen towel and wring dry.

Heat the oil in a medium-sized skillet over medium-high heat. Add the zucchini and saute until tender crisp, 3 to 5 minutes. Transfer to paper towels and blot dry.

In a large saucepan, melt the butter over medium heat. Whisk in the flour to form a thick paste. Stir in the milk and cook until thickened and smooth, about 5 minutes.

Beat the egg in a small bowl. Add about 1/2 cup of the sauce to warm the eggs, and then pour the mixture back into the saucepan. Stir in the cheese, pepper, and nutmeg. Stir in the zucchini.

Carefully ladle the zucchini mixture into the prepared pie pan.

Bake for 35 minutes, until just set. Cool on a wire rack.

Serve warm or at room temperature.

Makes 4-6 servings
Source: Classic Zucchini Cookbook: 200 Recipes for All Kinds of Squash by Nancy C. Ralston, Andrea Chesman, Marynor Jordan