Green Chile and Zucchini Quiche with Southwest Sweet Potato Saute

I checked out a cookbook from Sara Moulton entitled, Sara's Secrets for Weeknight Meals from the library recently. I thumbed threw it and found several recipes that I wanted to try. I tried this one first since I had a few zuchinnis from the garden that I wanted to use up.

I can't wait to try more recipes, especially if they were all like this one! The quiche had a great flavor and was super easy. The recipe did have a lot of steps...not hard steps, just steps. Plus, it dirtied a few more bowls that I would have liked for a quick weeknight meal, but overall it's a keeper. I urge you to try it! I served it with the Southwest Sweet Potato Saute, also from the cookbook. I opted to make the quiche without a crust, so I edited the recipe to reflect that.

Green Chile and Zucchini Quiche

Ingredients:

1 medium zucchini (about 6 ounces)
Kosher salt
1 tablespoon vegetable oil
1 small onion, chopped (about 1/2 cup)
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 large eggs
1/2 pound freshly grated Monterey jack cheese (about 2 cups)
1 cup cottage cheese
1 (4.5-ounce) can chopped green chiles, drained

Directions:

1. Preheat the oven to 350 degrees F.
   
   
2. Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes.
   
3. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes.
   
4. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
   
5. Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined.
   
6. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes.
   
7. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well.
   
8. Stir in the zucchini mixture and chiles and pour the mixture into the crust.
   
9. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
   
10. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.

Southwest Sweet Potato Saute

Ingredients:

2 large sweet potatoes (about 24 ounces total), peeled
3 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 to 1 chipotle in adobo sauce, finely chopped
1/4 cup pepitas (hulled pumpkin seeds)
Kosher salt and freshly milled black pepper

Directions:

1. Coarsely grate the sweet potatoes, preferably using the grating disk of a food processor. (You should have about 5 cups.)
2. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium-high; add the sweet potatoes and cumin and sauté, stirring constantly, until the potatoes are almost tender, 3 to 5 minutes. Add the chipotle, pepitas, and salt and pepper to taste. Cook for 2 minutes more or until the sweet potatoes are tender.