Recipe(tried): Crustless zucchini quiche

This actually has a wonderful cheese pastry, but I gave the recipe to a friend
and she has served it in so many different ways - crustless, with mayo instead
of sour cream etc. - that once I didn't recognise it to be my own and
complimented her on it!
Saute 1 lb. sliced zucchini in 2 oz. butter in a covered pot for about 3 min.
(zucchini must still be crisp).
Beat 2 eggs with 1/4 tsp. cream of tartar and fold in 1/2 tsp. garlic powder,
1/2 tsp. salt, 1 tbsp. flour and 1 1/2 cups light sour cream. (I sometimes add
Tobasco for a bit of a bite.)
Arrange zucchini in pie dish and cover with the mixture (or you could bake them
individually in muffin cups or pans). Top with 1/4 lb. sharp/old grated cheddar
(or Parmesan or whatever strong cheese you have on hand) and about 1/4 cup soft
breadcrumbs. (You could sprinkle a bit of paprika on top for colour.)
Bake in moderate oven (375 degrees) for about 30 min.