Crustless zucchini quiche

Name: Crustless zucchini quiche
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 large zucchini (i used green zucchini and yellow straightneck squash); 3 spring onions, white and green parts; 1/4 cup chopped dill; 2 eggs; 1/2 cup milk; 1/2 cup grated cheese( i used sharp cheddar); 1 salt, pepper, dash of cayenne

Kasia @cook_3476759

Elmwood Park, New Jersey

Crustless zucchini quiche

Kasia @cook_3476759

Elmwood Park, New Jersey

Saved

Ingredients

1 hour

6 servings

2 largezucchini (i used green zucchini and yellow straightneck squash)
3spring onions, white and green parts
1/4 cupchopped dill
2eggs
1/2 cupmilk
1/2 cupgrated cheese( i used sharp cheddar)
1salt, pepper, dash of cayenne

Saved

Steps

1 hour

1

Slice zucchini on a mandolin and generously sprinkle with salt. Set in colander over stink for 20min
2

Wisk together eggs, milk, 1/4 cup cheese, pepper and cayenne
3

Wipe zucchini slices with paper towel. Spray pie or quiche pan with oil spray and lay half of the zucchinis on a bottom.
4

Sprinkle with remaining 1/4cup cheese and lay the rest of zucchini on top of cheese
5

Sprinkle with dill and onion and pour milk mixture on top. Gently shake pan to make sure your custard base got between all the slices.
6

Bake at 350 for 30-40min. Until golden brown and just slightly shaky right in the middle. Let stand10min before slicing. Enjoy as a side dish or quick bite between meals