Thursday, May 22, 2014

Crustless Zucchini and Feta Quiche Thingy


1 tea cup milk

1 tea cup vegetable oil (canola, sunflower, any mild tasting kind)

2 eggs slightly beaten

2 big zucchini (if a smaller variety, 3-4, it's not important)

250 grams of feta cheese in chunks or cubes (big enough to not melt)

A little mint (not peppermint, drop it!) or basil or dill, whichever you like best

Salt and pepper

Cake flour. Depending on country, the amount varies. In Greece, we use 500 grams. In Finland, flours are firmer, so 350 or so will do. 500 will turn it into a zucchini and feta rock. What you want is not runny, not dough. You can try 400 to be on the safe side and adjust next time.


Grate the zucchini. Not too finely, so that they don't just turn into mush and melt in the oven. Put a bit of salt in there. Like a tea spoon. Stir it around so it will cover all. Put it in the fridge for an hour, take it out and squeeeeeeze all the water out. Since you have this and feta, don't put too much salt in the rest of the mixture.

Still with me? Now comes the tricky part.

Take a bowl, throw it all in, mix it well, pour it in a slightly oiled oven dish (a 40x26 cm one), bake at 180°C for 45 minutes. We place it slightly lower than the middle of the oven. Where you usually place cakes and such. We also use the oven setting that lets the heat come from both above and below. If you have that. I'm not an oven expert.

Take it out, cut it, eat it, be eternally grateful to me. It's also awesome cold.

I guess this is easy enough to experiment with. You can try using carrot or put potato in or other things. Play around, find your own. But this version is the basic one and only one we've tried ourselves.

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