This gluten free zucchini quiche is a real crowd pleaser . It's actually my mother in law's creation, so I had to watch her make it to come up with the accurate recipe. She usually makes it to feed about ten good eaters,so she makes it in a large retangular pyrex pan.
It's full of the perfect brunch ingredients: eggs, tasty cheeses, fresh garden herbs and zucchini. It can be assembled the night before and baked fresh in the morning.
I like it because its easy to make, naturally gluten free, and looks pretty.
8 medium zucchinni, washed , dried, and sliced into coin width slices
6 eggs, beaten
16 oz of shredded mozzerellara
1/4 cup fresh basil choppe
salt and pepper to taste
1/4 cup butter
1/2 cup grated fresh Parmesan
1/4 cup rice flour ( or if not gluten free, any flour)
Preheat oven to 350 degrees
Beat eggs in a large bowl. Add shredded mozzeralla and grated Parmesan cheese, seasoning, and rice flour . Mix well by hand and set aside.
In a large rectangular pyrex, layer half of the sliced zuchinni and dot with butter. Cover with half of the egg and cheese mixture. Add the next layer of zuchini and the remainder of the egg and cheese mixture. Cover with foil and place in preheated over for about 40 minutes or until done.
slice the zuchinni