Green Chili with Zucchini Quiche

Green Chili with Zucchini Quiche
I like to make everything mini size. These are great to make mini and serve them with a brunch menu or take a dozen with you to work and get praised. You can buy store made pie crust to make it easier, but there really isnt anything better than from scratch.
Recipe type: Breakfast
  • For Pie Crust
  • 2½ cups flour
  • 2 sticks unsalted butter cold
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoons ice water
  • For Filling
  • 1 Tablespoon olive oil
  • ½ cup diced shallots
  • 2 cups shredded Zucchini
  • ¼ c all-purpose flour
  • ¼ teaspoon Kosher salt
  • ½ teaspoon baking powder
  • 3 eggs beaten till fluffy
  • 3 cups of two or more kinds of cheese ( cheddar, gouda, parmesan, etc)
  • 1 cup cottage cheese
  • 1 (4 oz) can chopped green chiles, drained (roast your own in 400 oven, peel, seed, chop. so much better then canned and easy)
  1. Preheat the oven to 375 degrees.
  2. To make the dough for the pie crust, mix 2½ cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. or pulse in a food processor.
  3. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
  4. roll the dough on a floured surface to the desired size.
  5. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
  6. Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 5 minutes, for a full-size quiche, about 10 minutes. Remove the crust from the oven and reduce the temperature to 350 degrees.
  7. While the crusts are baking, grate the zucchini and use a paper towel or two to take out as much moisture as you can. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until soft then add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 5 minutes. set aside
  8. Combine all the rest of the ingredients and then add the zucchini mixture, beat until combined.
  9. Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Allow to cool for about 10 minutes before serving.