Start to finish: 1 hour, 15 minutes
Servings: 6
22 whole Triscuit crackers ground fine in a food processor (about 1 cup) or 1 cup finely ground cracker crumbs of your choice or dried bread crumbs
4 tablespoons unsalted butter, melted, divided
1 medium zucchini (about 6 ounces)
Kosher salt
1/2 cup finely chopped onion
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 large eggs
6 ounces coarsely grated Monterey Jack cheese (about 2 1/2 cups)
1 cup whole milk cottage cheese
One 4 1/2-ounce can chopped green chiles
Bottled salsa as an accompaniment
Preheat oven to 375 F. In a medium bowl combine the crumbs with 3 tablespoons of the butter; toss well. Press the crumb mixture into the bottom and slightly up the sides of twelve 1/3 cup muffin tins lined with parchment or cupcake holders. Bake the crusts in the middle of the preheated oven until they turn a slight shade darker, about 7 minutes. Remove from the oven, set aside, and reduce the oven temperature to 350 F.
While the crusts are baking, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt; let drain in a colander for 15 minutes. Working with small handfuls, squeeze the zucchini well to remove the excess water.
In a skillet heat the remaining tablespoon butter over medium-high heat, add the onion, reduce the heat to medium-low and cook the onion, stirring occasionally, until golden, about 8 minutes. Add the zucchini and saute over medium-high heat, stirring, for 2 minutes.
In a small bowl stir together flour, baking powder and 1/4 teaspoon salt. In a large bowl whisk the eggs well. Add the flour mixture and cheeses; stir until combined. Stir in the zucchini mixture and chiles; divide the mixture among the muffin tins. Bake the quiches in the middle of the oven until the tops are puffed and golden brown and a tester comes out clean, about 25 minutes.
Eat right away (if not taking to a picnic), or let cool and then chill, covered with plastic wrap, leaving the quiches in the muffin tin. To serve: Carry the quiches to the picnic in the muffin tin and serve, topping each quiche with a spoonful of salsa.
Nutrition information per serving: 340 calories; 190 calories from fat; 21 g fat (11 g saturated; 0 g trans fats); 156 mg cholesterol; 593 mg sodium; 22 g carbohydrate; 2 g fiber; 3 g sugar; 17 g protein.
Sara Moulton, Associated Press
