Texas Tarragon Crustless Zucchini Quiche – WHB

Weekend Herb Blogging is hosted by Pam from Sidewalk Shoes this week.

WHB is a great way to learn about herbs and recipes, so if interested please visit the rules at Kalyn’s Kitchen to participate.

Since I have never yet been successful growing tarragon, I adapted this recipe from recipezaar.com (link to original recipe at the end of this post) to use Texas Tarragon to implement some of our zucchini and using skim milk for diet purposes.

Texas Tarragon has a similar taste to Tarragon but is a little stronger in my opinion. You can read about Texas Tarragon here.

Since I turned down the ingredients, using skim milk from cream, it seemed to need more salt and pepper but still turned out well. I grilled the zucchini because I love the look of the grill marks.

Texas Tarragon Crustless Zucchini Quiche4 servings 128 calories each

cooking spray
4 each medium zucchini — sliced lengthwise
2 tablespoons chopped fresh texas tarragon
1/2 cup parmesan cheese — grated
1 cup skim milk
2 each eggs — beaten
salt and pepper — to taste

Directions
Preheat oven to 350°F degrees. Spray a 9 inch casserole dish.
Spray a stove top grill with cooking spray and preheat. Cut zucchini in long strips and place on preheated grill. Flip when grill marks are obtained and grill other side.

Place 1/2 zucchini in sprayed casserole and sprinkle with 1/2 the Texas tarragon and 1/2 the parmesan. Repeat layer with remaining zucchini, cheese, and Texas tarragon.
Season with salt and pepper.
Beat the milk with the eggs and pour over the zucchini. Bake until set in center, about 35 minutes.

Serve quiche immediately.
adapted from Zucchini Gratin (link) at recipezaar.com

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10 Comments (+add yours?)

  1. Kalyn
    Jul 03, 2008 @ 19:56:15

    It definitely looks delicious! Your grill marks are fantastic. I haven’t seen or tasted Texas Tarragon, although I remember reading about it. I think it’s grown in places where the weather won’t let French tarragon thrive. I love French tarragon (and it does grow almost too well in my garden) but I wish I could taste this too.

    Reply

  2. Sue (coffeepot)
    Jul 04, 2008 @ 07:30:02

    Kalyn you have the best in the world if you can grow tarragon.

    You are not missing very much without the Texas strain.

    Reply

  3. Natashya
    Jul 04, 2008 @ 16:22:46

    Mmm… what a great way to use zucchini. A nice simple dish for summer.
    I also envy Kalyn for growing tarragon. It does not like my garden. For that reason I don’t use it nearly enough.

    Reply

  4. Sue (coffeepot)
    Jul 05, 2008 @ 03:34:23

    Same here on the tarragon Natashya.

    Reply

  5. olddani
    Jul 07, 2008 @ 17:50:04

    How simple and fabulous! I can see this making it’s way into my kitchen.

    Reply

  6. Sue (coffeepot)
    Jul 08, 2008 @ 04:06:19

    Thank you olddani. It was simple and good.

    Reply

  7. Sophie
    Jul 08, 2008 @ 15:53:35

    We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks 🙂

    Sophie
    http://blog.keyingredient.com/

    Reply

  8. Sue (coffeepot)
    Jul 08, 2008 @ 16:59:02

    Thank you Sophie.

    Reply

  9. Kevin
    Jul 08, 2008 @ 19:12:53

    That quiche looks really good!

    Reply

  10. Sue (coffeepot)
    Jul 08, 2008 @ 22:31:40

    Thanks Kevin.

    Reply

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