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Crustless Zucchini Blossom Quiche

Crustless Zucchini Blossom Quiche

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The past two weeks have been heavy meat eating weeks.  Don’t get me wrong, we love to eat and we love to socialize with our friends over food, but, it has been a little nutty.  This week we decided to take it a little easier with some meals that we could extend over a few days, and meals that were veggie heavy.  This crustless zucchini blossom quiche was one of the first meals that came to mind since blossoms are in season now.

Crustless Zucchini Blossom Quiche

I love making my quiche crust-less.  Yes, it makes me feel less guilty about all those eggs and cheese.  If you don’t mind a crust, please, by all means, do use one.  I used the same recipe that I use for all of my quiche recipes but I made a few minor adjustments. This particular quiche was heavily scented with fresh thyme.  I used some zucchini blooms as the main veggie ingredient.  The addition of grey salt and a sprinkle of espelette pepper brought all of the ingredients together.  Served with a green salad and warm bread, it was the perfect meal.

Crustless Zucchini Blossom Quiche

Recipe: Crustless Zucchini Blossom Quiche

Ingredients:

6 eggs
1 cup milk, whole
1 cup heavy cream
6 oz gruyere, grated
3 tablespoons thyme, minced
1-pint zucchini blossoms
3 shallots, thinly sliced
1 tablespoon butter
2 tablespoons olive oil
grey sea salt, to taste
espelette Pepper

How To:

Heat oven to 425. Butter quiche pan with a little melted butter and set on a cookie sheet.

Heat butter and olive oil in a frying pan, add shallots and cook over low heat, stirring occasionally, until caramelized,

about 20 minutes. Remove from the frying pan and spread on the bottom of the quiche pan.

Using the same frying pan, gently add the blossoms, over low heat and just heat about a minute.

Remove from the heat and set aside.

In a mixing bowl, whisk the eggs until blended, add the milk, cream, and thyme; blend until

mixed. Fold in the cheese.

Pour over the shallots. Gently lay the blossoms on the top. Sprinkle with some grey sea salt and a little Espelette pepper.

Bake for about 30 – 40 minutes, until set in the middle and lightly golden on top.

Serve.

Eat.

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Sasa

Wednesday 23rd of June 2010

Zucchini flowers are great aren't they, I fell in love with them when I was working as a private chef in France but I never see them in the markets here in Austria where I live now unfortunately. I never tried a quiche though, looks beautiful.

MarkSpizer

Monday 3rd of May 2010

great post as usual!

Diana

Tuesday 27th of April 2010

The food pictures are so tempting. They are lovely.

daryl

Sunday 25th of April 2010

Looks amazing. I love the zucchinis on the top