'Magic' Crustless Zucchini Quiche

Step 1

Melt the butter in a large frying pan or saucepan. Then cook the onions slowly for about 5 minutes or until soft and beginning to caramelize.

Step 2

Add the sliced zucchini, crushed garlic and dried herbs to the onions in the pan and cook for a further 5 to 7 minutes. Grind in some salt and pepper to taste.

Step 3

Now preheat the oven to 375°F (190°C) (increase to 410F/210C if you have a regular oven i.e. not a fan oven).

Step 4

Grease a standard quiche dish (around 9.5 inches/24 cm or similar - see note below) with a little butter, or spray with oil. Spread half of the onions and zucchini mixture evenly over the dish. Then scatter over half of the cheddar cheese and dot over half of the ricotta. Then sprinkle over the rest of the zucchini and cheeses.

Step 5

Whisk the eggs into the flour. Then slowly blend in the milk so that there are no lumps. Add the ¼ teaspoon each of salt and pepper.

Step 6

Pour the egg mixture evenly over the fillings in the dish. Then bake for 30 to 35 minutes, or until the mixture is puffed up and golden, and there are no longer any raw bits in the centre. Let cool for 10 to 15 minutes, then slice and serve.