'Magic' Crustless Zucchini Quiche

This is the VERY BEST crustless zucchini quiche! Added flour sinks to the bottom during cooking, creating a thin pancake-y 'crust'. Creamy, cheesy and packed with tasty caramelized onions and zucchini and garlic, you'll be amazed with the fluffy soufflé like texture and crunchy top. This is so much easier than making a regular quiche since it 'magically' makes its own crust in the oven.

📝 Ingredients

• 1 onion (medium sized, any kind, sliced thinly into rounds)
• 1 tablespoon butter (for cooking the onions)
• 1 1/2 medium zucchini (or 2 small (3 to 4 cups of sliced, halved or quartered sliced zucchini))
• 3 cloves garlic (crushed)
• 1 1/2 teaspoons dried herbs
• 1 cup grated cheese (sharp (strong/tasty) cheddar is fine, or try gruyere, parmesan, Swiss cheese or a mixture of cheeses)
• 1/2 cup ricotta cheese ((4.5 ounces) or substitute with crumbled feta cheese)
• 1/2 cup self-raising flour
• 1 1/2 cups milk
• 4 large eggs (lightly whisked (if you only have small eggs, add an extra one))
• 1/4 teaspoon salt ((more to taste))
• 1/4 teaspoon pepper ((more to taste))

👨‍🍳 Instructions

1. 1Cook onions in butter for 10 minutes.: Melt the butter in a large frying pan or saucepan. Then cook the onions slowly for about 5 minutes or until soft and beginning to caramelize.
2. 2Add mushrooms and cook for 2 minutes.: Add the sliced zucchini, crushed garlic and dried herbs to the onions in the pan and cook for a further 5 to 7 minutes. Grind in some salt and pepper to taste.
3. 3Preheat oven to 375°F (190°C).: Now preheat the oven to 375°F (190°C) (increase to 410F/210C if you have a regular oven i.e. not a fan oven).
4. 4Grease quiche dish, then spread onions, mushrooms, ham and cheese over the bottom.: Grease a standard quiche dish (around 9.5 inches/24 cm or similar - see note below) with a little butter, or spray with oil. Spread half of the onions and zucchini mixture evenly over the dish. Then scatter over half of the cheddar cheese and dot over half of the ricotta. Then sprinkle over the rest of the zucchini and cheeses.
5. 5Add milk to flour, then whisk in eggs, mustard, salt, pepper.: Whisk the eggs into the flour. Then slowly blend in the milk so that there are no lumps. Add the ¼ teaspoon each of salt and pepper.
6. 6Pour mixture into dish, then bake quiche for 30 to 40 minutes.: Pour the egg mixture evenly over the fillings in the dish. Then bake for 30 to 35 minutes, or until the mixture is puffed up and golden, and there are no longer any raw bits in the centre. Let cool for 10 to 15 minutes, then slice and serve.