Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Quiche courgettes & pommes de terre sans pâte

Zucchini & Potato Crustless Quiche

Name: Zucchini & Potato Crustless Quiche
Total time: 1800 s
Yield: 6 people
Cuisine: American
Ingredients: 1 zucchini; 4 potatoes; Salt and pepper; 3 eggs; 3 tablespoons sour cream; 1 handful shredded Swiss cheese; 1/2 cup milk (about 100 ml)

Charlotte Martinaud @shanel_chacha17

Les Eduts, Nouvelle-Aquitaine, France

Potatoes and zucchini from the garden

Charlotte Martinaud @shanel_chacha17

Les Eduts, Nouvelle-Aquitaine, France

Potatoes and zucchini from the garden

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Ingredients

30 minutes at 390°F (200°C)

6 people

1zucchini
4potatoes
Salt and pepper
3eggs
3 tablespoonssour cream
1 handfulshredded Swiss cheese
1/2 cupmilk (about 100 ml)

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Steps

30 minutes at 390°F (200°C)

1

Preheat the oven to 350°F (180°C).
2

Butter a pie dish. Peel the potatoes, rinse them, and slice them very thinly using a mandoline or a knife.
3

Wash the zucchini and slice it into thin rounds.
4

In a bowl, beat the eggs, add salt and pepper, then add the sour cream and milk.
5

Spread the sliced vegetables in the dish. Pour the beaten eggs over the top and bake for 30 minutes.
6

Remove the quiche from the oven and let it cool for 5 minutes before serving.