Crustless zucchini quiche

1. 1

   Slice zucchini on a mandolin and generously sprinkle with salt.

2. 2

   Set in colander over stink for 20min

3. 3

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

4. 4

   Wipe zucchini slices with paper towel.

5. 5

   Spray pie or quiche pan with oil spray and lay half of the zucchinis on a bottom.

6. 6

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

7. 7

   Sprinkle with dill and onion and pour milk mixture on top.

8. 8

   Gently shake pan to make sure your custard base got between all the slices.

9. 9

   Bake at 350 for 30-40min.

10. 10

    Until golden brown and just slightly shaky right in the middle.

11. 11

    Let stand10min before slicing.

12. 12

    Enjoy as a side dish or quick bite between meals

* Per serving · 4 servings · Values may vary.

No additional tips available.