Zucchini Custard
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
1 tbsp. kosher salt
2 lbs. firm zucchini, trimmed, peeled,
and cut into 2" x 1⁄4" strips
1 1⁄2 cups heavy cream
3⁄4 cup grated parmesan
3 eggs, beaten
Freshly ground black pepper, to taste
1. To a 3-quart saucepan, add salt and 6 cups water and bring to a boil over high heat. Add zucchini and boil until just soft, about 30 seconds. Using a slotted spoon, transfer zucchini to a paper towel–lined sheet tray. Let dry for 2–3 hours at room temperature or in the refrigerator overnight.
2. Heat oven to 450˚. Whisk together heavy cream, parmesan, eggs, and pepper in a medium bowl. Pour cream–egg mixture into a 9" glass pie plate and nestle in zucchini. Bake until golden brown and set, about 40 minutes. Serve hot or at room temperature.
SERVES 6 – 8
I have used the egg mixture and whisked in a pureed vegetable.
I also layered asorted vegetables of different hues, pureed into a "custard" and layered them, such as carrots, califlour, mushroons and spinach. Diner guests are speechless with the colorful combination.