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.
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.
Zucchini Blossom Quiche
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
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 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.