‘The difference between a tart, a pie and a quiche are a blur’ – Yotam Ottolenghi
This crustless quiche or zucchini bake is a great batch recipe and can be eaten for breakfast, lunch or dinner. The veggies used can be changed for variety and it can be cut up and placed in lunch boxes for a kids and adults alike. It’s not too dissimilar to Mr B’s Italian frittata, just a little GF four added and less eggs.
Perfectly simple and simply perfect.
Ingredients
- 2 zucchini, thinly sliced
- 1 shallot, small dice
- 3 garlic cloves, crushed
- ¼ cup olive oil
- 4 eggs
- 1 cup GF flour
- ½ cup pecorino
- ½ cup GF breadcrumbs
- ½ tsp. salt
- 1 tsp. pepper
- ½ tsp. oregano
Method
- Preheat the oven to 375F
- Grease a casserole dish with olive oil
- Rinse the zucchini, disregard the tops and bottom. Thinly slice using a knife or a mandoline, approximately 1/8-inch slices.
- Lay the zucchini out on kitchen towel, salt and leave for 10 minute. Wipe off the excess moisture
- Add the diced shallot to a bowl, add the pressed garlic, add the oil
- Beat the eggs and add them to the bowl
- Add the zucchini
- In another bowl, add the flour, baking powder, pecorino, salt, pepper and oregano
- Add the dry ingredients to the wet and mix till well combined
- Pour into the casserole dish, smooth to make the top even
- Bake for 50-60minutes, or until the top is golden brown
- Let it rest for 10 minutes before serving
