Crustless Green Curry Zucchini & Pancetta Quiche

My family is a multicultural one. So this kind of food is quite normal in our household. I love adding my Thai flavors into anything and we also love eating seasonal food and having fun making it pretty. I choose to do it crustless and have it alongside a piece of baguette but you can make it with crust, just follow your pie crust recipe. 

Make 4-6

2 tbsp unsalted butter

1 shallots, about 2 tablespoons, peeled and thinly sliced

1 medium size, about 2 cups zucchini, thinly sliced

4 large eggs

1 cup coconut milk

1 cup (100g) grated Gruyère cheese

1 tablespoon green curry paste, or to taste

Palm sugar or coconut sugar, to taste

Zucchini blossom, optional 

To garnish, Thai basil or Makrut lime leaves, thinly chiffonade, optional

Pre-heat your oven to 350F (180C) with a rack in the middle. 

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shallots and cook for 5  stirring occasionally, until lightly caramelized. Add in zucchini and pancetta. Cook for another 5 mins until the pancetta is cooked and the zucchini is tender. Turn the heat off. Set aside. 

In a large mixing bowl, whisk together the eggs, coconut milk, cheese, curry paste and coconut sugar together. 

To assemble – Spread the cooked shallots, zucchini and pancetta in a baking pan. Lay zucchini blossoms on top of the filling. 

Bake for 30 minutes, until the filling is golden and set. Transfer onto a cooling rack and cool for at least 30 minutes before serving.

To Serve garnish with Thai basil or Makrut lime leaves.