Zucchini Quiche

I processed a lot of zucchini this weekend because I wanted to make at least another batch of the zucchini taco shells and freeze them to see how they hold up.  If they do well, I will stock up for the winter.  They are so yummy. 

Of course, the trouble with processing a lot of zucchini (grated), is that you often end up with extra.  I froze several 1-cup portions to use during the winter, but saved a couple portions out thinking I would do something with it this week.  While I was looking for recipes, I realized that I needed to make another quiche for this week's breakfasts.  I also had thawed a package of imitation crab and thought that would be a nice combination.  The interesting thing about this quiche is that the texture turned out similar to a frittata made with pasta.  I was really surprised.

Zucchini and Crab Quiche

• 2 cups shredded zucchini*
• 8 oz imitation crab, shredded
• 1/2 cup asiago/fontina cheese, shredded
• 6 large eggs**
• 1 1/2 cups 1% milk
• 1/2 cup cheddar jack
• salt, pepper and dried basil, to taste

Preheat oven to 350 degrees.  Mix shredded zucchini, crab and asiago/fontina cheese in bottom of baking dish.  In a medium bowl, whisk eggs with milk and seasonings.  Pour over the fillings and then sprinkle with cheddar jack cheese.  Bake 45 minutes or until a knife inserted into the center comes out clean.  Allow to set for 5 minutes before serving.

*farmers market ingredients
**CSA ingredients

Late Brussels Sprouts

While at the farmers' market this past weekend, my mom noticed people walking around with Brussels Sprouts.  She knows that I adore them, so she kept an eye out for them and when she found them she pointed them out to me.  The sprouts were a little on the big size, as they often are this time of year, but I bought a bunch anyway.  This morning, I decided to make a quiche out of them.  I had a package of turkey bacon that I needed to start using up, so I added that and some cheddar jack cheese to the mix and here's what resulted:

Bacon Brussels Sprouts Quiche

• 1 lb Brussels sprouts*
• 4 slices turkey bacon
• 1 cup cheddar jack cheese, shredded
• 5 large eggs*
• 1 cup 1% milk
• seasonings (I used basil and sea salt)

 Preheat oven to 350F.  Trim ends of Brussels sprouts and remove the loose leaves.  Since this batch was big, cut in half or quarters and steam for 5 minutes in the microwave.  In the meantime, dice the bacon.  Mix the brussels sprouts and bacon and place in bottom of 8-inch round baking pan.  Sprinkle with cheese.  Thoroughly mix eggs, milk and seasonings until well-blended.  Pour evenly over the filling.  Bake, uncovered, for 35 minutes or until eggs in center are set.  Allow to sit for 5 minutes before serving.

*farmers market ingredients