garden to table - zucchini quiche

it is that zucchini time of year.

here, there, everywhere.  doubling in size while your back is turned.

time to get creative.....

i have a favorite and super easy zucchini recipe given to me

by my australian friend, vivienne.  i've made this breadcrumb quiche for my family for years 

as a light supper or summertime lunch.

i served it the other night along with other green glories from the garden.

everything is ready for picking..........

lettuce, cucumber, carrots, love it!

enjoy!

breadcrumb quiche

(serves 4, i double it)

- make fresh breadcrumbs (good way to use up day old bread) in food processor to cover the bottom of a grease lined (i use butter) baking pan 

- mix together first:

2/3 cup grated cheddar cheese

1/2 cup self-rising flour (readily available in australia, or just add a bit of baking powder to all-purpose flour)

- then add and combine together well:

2 zucchinis - grated

1 onion - finely chopped

1 cup cream - thickened or other

pinch nutmeg

salt and pepper

4 eggs

- pour into breadcrumb lined baking dish

- slice tomato and arrange on top

- bake at 425 degrees for 40-45 minutes or until set and top is lightly browned