Zucchini Cheese Pie (Souffle)

Ingredients

• 1 bottom only pie crust
• ¼ cup Parmesan cheese
• ¼ cup cheddar cheese
• ½ cup cracker crumbs
• 2 1 1/2 to 2 zucchini zucchini, in 1/4-inch slices
• 2 eggs, separated
• 1½ cup sour cream
• 2 Tbsp chopped chives
• ⅛ tsp cream of tartar
• 2 Tbsp flour
• salt and pepper
• pats butter

Method

1. Mix the cheeses and cracker crumbs in a bowl and set aside.
2. Boil the zucchini 5 minutes.
3. Mix the egg yolks, sour cream and chives in a bowl and set aside.
4. Beat the egg whites till stiff - add the cream of tartar and flour. Fold into the egg yolk mixture.
5. On the bottom of the pie crust, sprinkle some dry mixture. Place a layer of zucchini on top, egg mixture over this, and top with cheese and crumbs. Repeat the steps. Salt and pepper to taste and add pats of butter.
6. Bake at 450 degrees for 10 minutes, then 325 degrees for 40 minutes.

Notes

Handwritten card from Jane Senske. Marked "Very Good." A layered souffle-style zucchini cheese pie (distinct from the Jarlsberg custard Zucchini Cheese Pie under Vegetables).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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