Feb 22, 2017
Crustless 7-egg zucchini quiche
Low-carb, high satisfaction
Quiche is essentially the Archie comics of pastries: pale, inoffensive, beloved by many.
It’s a satisfactory dish, thanks to its inherent simplicity. How can you go wrong with a savory egg tart?
But it’s time to give the quiche a makeover. Just like Archie with that weird Riverdale remake, I’ve given the quiche the overhaul it never asked for.
This recipe is super simple. And, more importantly, photographs nicely.
7 large eggs
1/3 cup carabao’s milk (but any milk will do)
Half a cup of brie
Half a cup Boursin (or any cream cheese of your choice)
1 large zucchini, thinly sliced (ideally using a mandolin)
1 large white onion thinly sliced
Couple sprigs of thyme
Salt and pepper to taste
- Preheat oven to 180 degrees.
- Line a loaf pan with butter. Or a cake pan. Or any pan with a rim. (Quiche purists will note that my quiche is not quiche shaped. I only used a loaf pan because that’s all I have. Also that’s what fits in my small electric oven. So there.)
- Thinly slice zucchini using a mandolin. Or a knife. (No judgement. But please. Buy a mandolin. It. Will. Change. Your. Life.)
- Layer the zucchini to form a base. Alternately layer onions over zucchini. Fill the middle layer with cheese. Dollop the Boursin and brie evenly over the whole thing. Top with leftover zucchini and onions.
- Mix all seven eggs with milk. Add thyme. Season well with salt and pepper.
- Pour the mixture over the zucchini and onions.
- Cook for 30-40 minutes. Test with a toothpick for doneness.
- Serve warm.
Level up leftover ensaymada with these recipes
The one Korean condiment you should have in your pantry
The bagnet salad you should be serving for lunch
Make a healthier version of arroz caldo using black rice and turmeric
Cook your pinangat na tulingan like your lola would—in a clay pot