Courgette and Goat's Cheese Crustless Quiche

By btaylor

Ingredients

• 680 g courgettes or a mixture of summer squashes
• 4 tablespoons extra-virgin olive oil
• 3 handfuls 1-inch, day-old bread cubes, preferably sourdough
• 1 medium white onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
• 1 clove garlic, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
• 2 tablespoons Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped flat-leaf parsley
• 1 tablespoon Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh dill
• 1 teaspoon Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh marjoram or oregano
• 480 ml single cream
• Salt to taste
• 2 large eggs
• 2 egg yolks
• Freshly ground black pepper
• 170 g young goat's cheese, such as Montrachet.
• 55 g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Swiss or Gruyere cheese

Details

Servings 1
Preparation time 30mins
Adapted from foodnetwork.co.uk

Preparation

Step 1

How to make Courgette and Goat's Cheese Crustless Quiche

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680g courgettes or a mixture of summer squashes

How to make Courgette and Goat's Cheese Crustless Quiche

Preheat oven to 175°C. Shred the squash on the large holes of a box grater, into a colander. Sprinkle with a heaping tablespoon salt and toss well. Place in the sink and drain for 15 minutes. Rinse and the squeeze firmly, by the handful, to remove excess water. Set aside.

Meanwhile, pulse bread into crumbs in a food processor. Heat 2 tablespoons olive oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.

Wipe out the pan, add remaining 2 tablespoons oil, the onions and garlic and season with 1/2 teaspoon salt, cook over medium-high heat, until onions are start to brown, about 5 minutes. Add the zucchini, and cook, stirring, for 2 minutes. Stir in parsley, dill and marjoram or oregano. Remove from heat, cool slightly.

Whisk

Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor.

Whisk

. Season with salt and pepper to taste. Spread the courgette mixture in the prepared pan. Crumble the goat cheese and evenly scatter on the vegetables. Sprinkle Gruyere on top and pour the custard over the fillings.

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