I used sliced calabacita to form a layer on top of the bread. To prepare the vegetable I first tossed in a hot pan with some bacon drippings. This was to add extra flavor and to begin the cooking process of the calabacita. I then transferred the calabacita to the pie dish and layered evenly along the bottom and sides.
In a separate container I blended 8 eggs, crema, tarragon, salt and pepper. Once this was all mixed together, I poured the eggs over the bread and calabacita. I topped the dish with thinly sliced red pepper and grated Chihuahua cheese before placing in the oven.
I baked the quiche in the oven for about 45 minutes at 275F. The zucchini along the sides got nice and browned as did some of the cheese on top. The bread soaked up a quite a bit of the egg mixture so it ended up being a cross between an egg bake and a quiche. I really enjoyed the texture and flavor of the calabacita in this dish along with the onion and tarragon.