With Parmesan and Cheddar.
From the box of J.L. from Westborough, Massachusetts.
Zucchini Quiche
1/4 cup Parmesan
1/4 cup grated Cheddar
1/2 cup dry bread crumbs
1-1/2 to 2 lbs. fresh zucchini
2 eggs, separated
1-1/2 cup sour cream
2 Tbsp. chopped chives
2 Tbsp. flour
1/8 tsp. cream of tartar
[Prepared pie crust, baked]
Combine the two cheeses (grated). Add 1/2 to the dough. Mix the rest of the cheese with the breadcrumbs.
Cut zucchini; boil for 6 minutes. Beat egg yolks and sour cream. Add chives, flour, salt. Beat egg whites with cream of tartar until stiff. Fold them into sour cream mixture.
Arrange layer of zucchini slices on the bottom. Cover with sour cream mix. Continue these layers; cover with sour cream, bread crumbs.