Zucchini Quiche (Gluten-Free)
Grate the zucchini and onion. We used our KitchenAid food processor, and it took about 30 seconds. You could grate by hand, but it would take a lot longer.
In a large skillet, sauté the zucchini, onion, and green chiles until the vegetables are soft. Remove from heat and set aside.
Whisk together the eggs, milk, cream cheese, salt, baking powder, and flour.
Add the cheese and cooked vegetables to the egg mixture and pour into a large round baking pan. (It isn't going to fit in a pie pan, not even a deep dish one.)
Sprinkle additional cheddar cheese over the top if desired.
Bake at 350 until eggs are set, about 40 minutes.
Let stand for 15 minutes before cutting. If you cut it immediately, the eggs inside will be like pudding. They're cooked, but they don't look as nice.
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