ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes

ZUCCHINI COBBLER - QUICHE WITH CRUST ON TOP- one of my "Lazy Gourmet" recipes

Updated on October 21, 2011


Two or Three medium zucchinis, sliced, leave skin on
1 T olive oil
1/4 c minced onion
1 T chopped chives
3 small leaves chopped oregano or 1/4 tsp dried
small bay leaf
1 T parsley
1 c fiesta shredded cheese
1/3 c cottage cheese
2 or 3 cloves garlic, minced
1 beaten egg
prepared pie crust regular not deep dish, remove one from the freezer package

Saute onion and garlic in olive oil, slice in zucchinis, add chives, parsley, bay leaf and oregano, cover and steam 5 to 10 minutes til zucchinis are limp, add cheeses (you can also throw in grated parmesan, romano or whatever you've got left over, like pieces of cheddar etc.) Put mixture in an 8" square cake pan, loosen the edges of the prepared pie crust and put it on top of zucchini mixture. You'll want to break the round edges and use the pieces to fill in the square corners of your cake pan. Mix about a teaspoon of canned milk and water together (you can slosh it around in the aluminum crust pan) and pour it all over the top of the cobbler, spreading it evenly around with your fingers. Use a fork to make a "Z" in the top and poke a few holes in the crust. The can milk/water combo browns and glazes and makes it flaky. If it's a glass pan bake at 350 til it's all brown and beautiful. If you use an iron skillet, use the 9" size, don't even have to transfer it to another pan, just pop it in the oven.
To double the recipe, mix and cook ingredients on top of the stove in a large iron skillet, 12" size, top with the crust, and bake at 350.

The can milk makes the crust super flaky, what they mean by "short" when they're talking about pie crust.

If you cannot tolerate eggs, this firms up without the egg also.


    0 of 8192 characters used
    Post Comment

    No comments yet.