Recipe: Zucchini Puffed Cheese (quiche using sour cream, beaten egg whites)

ZUCCHINI PUFFED CHEESE

FOR THE ZUCCHINI:
3 cups zucchini, sliced
1/2 cup boiling water
2 1/2 teaspoons salt, divided use
FOR THE TOPPING:
1/2 cup shredded Swiss cheese (or cheddar)
2 tablespoons grated Parmesan cheese
1/2 cup bread crumbs
2 tablespoons margarine, melted
FOR THE CRUST:
1 cup all-purpose flour
1/4 teaspoon double-acting baking powder
1/3 cup margarine
4 tablespoons milk
FOR THE FILLING:
2 large eggs, separated
1 1/2 cups sour cream
2 tablespoons all-purpose flour
2 tablespoons chives
1/8 teaspoon black pepper
1/4 teaspoon cream of tartar

PREPARE THE ZUCCHINI:
Cook zucchini in 1/2 cup boiling water and 1 teaspoon salt in covered saucepan for 5 minutes or until tender. Drain well. Set aside.

MAKE THE TOPPING:
Combine cheeses; reserving 1/4 cup. Combine remaining cheese mixture with bread crumbs and 2 tablespoons melted margarine. Set aside.

MAKE THE CRUST:
Combine 1 cup flour, 1/2 teaspoon salt and baking powder in mixing bowl. Cut in 1/3 cup margarine and the reserved 1/4 cup cheese mixture until the mixture is the size of small peas. Sprinkle milk over the flour mixture, stirring with fork until dough is moist enough to hold together.

Form into a ball then flatten to 1/2-inch thickness. Smooth the edges with your hands. Roll out on floured surface to a circle 1 1/2-inches larger than an inverted 9-inch pie plate. Fit into the pie plate, fold edges under then flute. Chill while preparing filling.

MAKE THE FILLING:
Beat egg yolks slightly; add sour cream, the remaining 1 teaspoon salt, 2 tablespoons flour, chives and pepper. Set aside.

In large mixing bowl, beat egg whites with cream of tartar until stiff but not dry. Fold into sour cream mixture.

ASSEMBLE AND BAKE:
Place half of zucchini in pastry-lined pan. Cover with half of sour cream mixture. Top with remaining zucchini then with remaining sour cream mixture. Sprinkle with cheese-breadcrumb mixture.

Bake in preheated 400 degree F oven for 10 minutes. Lower heat to 325 degrees F and bake 40-50 minutes longer until knife inserted halfway between center and edge comes out clean.

Makes 6 servings
Source: Jo Anne Merrill