Zucchini Quiche

Why can't we spell this "Zukini Keesh"?

Makes 1

3 cups	750 mL	fresh zucchini
1	1	onion OR 1 Tbsp / 15 mL dried onion flakes
1/2 cup	125 mL	milk
4	4	eggs
1 Tbsp	15 mL	vegetable oil
1/2 tsp	2 mL	salt
1/4 tsp	1 mL	pepper
2 1/2 cup	625 mL	white flour
1 1/2 tsp	7 mL	baking powder
1 cup	250 mL	grated chedder cheese
2 Tbsp	30 mL	sesame seeds (optional)

Cut the ends off the zucchini and grate the rest.
Chop the onion and mix it in with the zucchini.
Seperately, blend the milk, eggs, oil, salt, and pepper using the hand blender.
Add the zucchini and the grated cheese to the eggs mixture and stir them together.
Separately, mix the flour and the baking powder. If you don't mix them first, the baking powder will form clumps in the quiche.
Add the flour mixture to the zucchini mixture and mix them together.
Pour the mixture into a large greased pie plate or quiche dish. A quiche dish is like a pie plate with vertical sides. There is no crust.
Sprinkle the sesame seeds on top of the quiche. These are just to make it pretty.
Bake at 350°F (205°C) for 30 - 40 minutes. The quiche is done when it doesn't jiggle when you shake it and the top is golden brown.
Allow the quiche to cool for 5 minutes before cutting it. It is still cooking, so don't skip this step.

If you are using frozen zucchini, use 1000 mL (4 cups) frozen. Drain the water out, leaving about 500 mL (2 cups) zucchini. Use only 375 mL (1 1/2 cups) flour. You can save the zucchini water and use it like potato water.