2 cups fine cheese-cracker crumbs
3 tablespoons melted butter, divided
3 tablespoons canola oil, divided
1 serrano chile, stem and seeds removed, minced
1/2 cup minced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon freshly ground white pepper
1 1/4 cups low-fat milk
2 eggs, beaten
3/4 cup diced green New Mexican chiles
1 cup diced zucchini
2 cups cooked fresh corn, or 1 (17-ounce) can whole kernel corn, drained
1. Preheat the oven to 400°F.
2. In a bowl, mix the cracker crumbs with 2 tablespoons of the butter, 2 tablespoons of the canola oil, and the serrano chile. Set aside 1/2 cup for the topping. Press the remaining crumbs firmly into a 9-inch glass pie pan.
3. In a small saucepan, melt the remaining butter, with the remaining canola oil over low heat. Add the onion and sauté for 30 seconds. Sprinkle the flour over the onion. Add the salt, celery seed, and white pepper and stir until the mixture is blended, about 20 to 30 seconds. Add the milk and stir with a wire whisk constantly until the mixture starts to thicken.
4. Add 1/4 cup of the milk mixture to the beaten eggs and whisk together. Add this mixture to the milk mixture in the saucepan in a steady, slow drizzle, whisking constantly. Remove the pan from the heat.
5. Stir in the green chiles, zucchini, and corn. Slowly and carefully pour this mixture into the prepared pie shell. Sprinkle the top with the reserved cheese crumbs.
6. Bake for 15 to 20 minutes. Remove the quiche from the oven and allow it to stand for 5 minutes.
7. Cut the quiche into 6 pieces and serve.