Crustless Green Curry Zucchini & Pancetta Quiche
Ingredients
- 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
Instructions
- 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 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.