feeding the baby
assembling the salad.
The original plan was to use yellow summer squash, but that got used up making the Crackeroni and Cheese, and the zucchini added a much-needed punch of color to the quiche, I thought. But, you could still sub the yellow squash easily!
Bacon Zucchini Quiche
Serves 4 as a main course
2 tablespoons butter (I used salted Kerrygold)
1 small green zucchini squash
1/2 cup half & half (could sub heavy cream)
1/2 cup full fat cottage cheese
1 heaping tablespoon of yellow mustard
Generous dash nutmeg
3 handfuls crumbled bacon (6 strips cooked and crumbled, or cheat like I did and use precooked precrumbled)
Preheat oven to 350 F. Add 2 tablespoons butter to a 9"x13" pan, and place in oven to melt while the rest of the quiche mix comes together.
Shred zucchini (I used the smallest shred setting on my box shredder) into large bowl. In smaller bowl, scramble the eggs, and then mix in half & half, cottage cheese, mustard, nutmeg, and bacon - in that order.
Pull pan with melted butter from the oven, and ensure that the butter has spread over all of the bottom of the pan. Pour quiche mix into pan, and bake at 350 for 40 minutes, or until edges brown. I like to finish off the baking with about 2-3 minutes under a 550 degree broil to further brown the top of the quiche, 'cause that's how I roll.