Now this is the easiest Quiche ever !!! You could probably throw it all together with your eyes closed, I am not kidding !
Three key ingredients only and then whatever filling your heart desires. 🙂
This time my filling consisted of Swiss chard, cheese (obvs) and zucchini’s.(seems weird me calling them this, as I have known them my whole life as ‘marrows’ but I know this has confused some people, so I am trying, to continue to call them zucchini’s here on my blog). Anyway…the beauty with this recipe is, literally anything goes. I generally like to bump it up and put enough filling together so it is quite thick and I can barely mix it up with a spoon, that way I know the filling with be thick and not soggy. There really is no hard and fast rules with this one when it comes to quantity, just go with your gut. Oh, and by the way, this quiche does not have to be gluten-free, just use a normal flour if you are not gluten intolerant.
Crustless Swiss Chard and Zucchini (Courgette/Marrow) Quiche
Preparation time: 10 minutes
Cooking time: 20 – 30 minutes
Total time: 30 – 40 minutes
350 millilitres milk of your choice
2 – 3 heaped Tablespoons of gluten-free flour * (oh, and don’t be shy, heap that spoon up!)
4 free-range extra-large/jumbo eggs
1 large onion, diced
1 – 2 large garlic cloves, chopped finely
3 cups packed chopped and shredded Swiss chard
3 large zucchini (courgette/marrow)* (approx 150 gram each)
2 cups grated matured cheddar cheese
Salt and Pepper to taste
Preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
In a small pan on medium heat, saute’ the onion and garlic together. Set aside.
With you potato peeler, peel the zucchini/courgette length-ways, all around. I leave the middle watery area alone, as that could make the Quiche a bit mushy. Don’t throw these away, they can be chopped and used for another meal..just saying 🙂
Now this is the easy part. In a large bowl, bomb all the ingredients in together, (milk, flour, eggs, onion, garlic, Swiss chard, zucchini/courgette, cheese, salt and pepper) Mix well.
Then, place all the mixed ingredients into a greased dish. (The dish I used is a 6.5 x 11 inch /16.5 x 28 centimeter oven proof dish.)
Place in the oven for about 20 minutes or until golden brown.
Once done, remove from the oven.
- I used Gluten-Free All Purpose Flour.