Tuesday, September 13, 2011

Greek style zucchini and cheese pie

I found this recipe online at a site that is dedicated to urban gardens in the UK. It seemed to be a good way to use up the cottage cheese that I had leftover from last week. It can easily be gluten free. I have modified the recipe below, as I cooked it. Remember that zucchini is called courgette in this recipe.

  • 2 tbsp. plain bread crumbs
  • 2 tsp. vegetable oil
  • 1/4 cup finely chopped onion
  • 1 roasted green chile, chopped
  • 2 cups grated courgette
  • 1 clove minced garlic
  • 4 eggs
  • 1 cup low-fat cottage cheese
  • 1 tbsp. cornflour
  • 1 tbsp chopped fresh oregano or teaspoon dried
  • pinch salt
  • pinch pepper
  • small pinch of cinnamon
  • 1 cup grated cheese
  1. Grease a 9" pie plate, sprinkle it with bread crumbs and set it aside.
  2. Heat oil in a large non-stick pan. Add onion and green chile and cook over medium heat for 4 minutes, stirring often.
  3. Add courgette and garlic. Cook 3-4 minutes, stirring often.
  4. Set aside to cool for 5 minutes. Preheat oven to 350.
  5. Combine eggs, cottage cheese, cornflour, oregano, salt, pepper, and cinnamon. Stir until smooth.
  6. In a large bowl, combine cooked vegetables, cottage cheese/egg mixture and cheddar. Pour into prepared pan.
  7. Bake 30 minutes or until knife inserted in the centre comes out clean.
  8. Let stand 5 minutes before serving.
**As you can see, the dish I was a bit big causing the pie to be a bit flat. The flavor was good but the pie was a bit fluffy and left me wanting a bit more. Having said that, this dish could easily incorporate a lot more different kinds of vegetables and end up being a crustless quiche.

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