Crustless Quiche with Green Salad

• 200 g zucchini⇄
• 70 g yellow onion⇄
• 200 g fresh spinach⇄
• 1 tbsp butter⇄

1. 1.Preheat the oven to 180°C.
2. 2.Grate the zucchini and squeeze out as much water as you can with a clean towel.
3. 3.Dice the onion.
4. 4.Melt the butter in a frying pan over medium heat and cook the onion for 3 minutes until soft and translucent.
5. 5.Add the zucchini and spinach and cook 3 to 4 minutes more, until the spinach wilts and the pan looks dry.
6. 6.Wet vegetables make a soggy quiche, so let the moisture cook off.

💡 Squeezing the zucchini is the step that decides whether the quiche sets firm or turns watery.

• 8 whole eggs⇄
• 300 ml heavy cream⇄
• 150 g shredded cheddar⇄
• 0.75 tsp salt⇄
• 0.5 tsp black pepper⇄
• 0.25 tsp ground nutmeg⇄

1. 1.Crack the eggs into a large bowl and whisk until the yolks and whites are fully combined and slightly frothy.
2. 2.Pour in the cream and whisk again until smooth.
3. 3.Stir in two thirds of the cheddar, plus the salt, pepper and nutmeg.
4. 4.The mixture should look pale yellow and pour easily.
5. 5.Do not whip in too much air; a gentle whisk gives a denser, creamier texture.

💡 Keep a handful of cheese back for the top so it browns into a golden crust.

1. 1.Grease a 24 cm pie dish or ovenproof skillet with butter.
2. 2.Spread the cooked vegetables evenly over the bottom, then pour the egg mixture over them.
3. 3.Sprinkle the remaining cheddar on top.
4. 4.Bake at 180°C for 30 to 35 minutes, until the center is just set and no longer wobbles liquidly when you gently shake the dish, and the top is golden with browned spots.

💡 If the top browns too fast, lay a piece of foil loosely over it for the last 10 minutes.

1. 1.Take the quiche out of the oven and let it rest on a rack for 10 minutes.
2. 2.During the rest the eggs finish setting gently from residual heat, which is what gives clean slices instead of a soft scramble.
3. 3.The top will settle slightly and the edges will pull away from the dish.
4. 4.Use this time to make the salad.

💡 Cutting too early is the classic mistake; the rest is part of the cooking, not optional waiting.

• 150 g mixed salad greens⇄
• 150 g cucumber⇄
• 2 tbsp olive oil⇄
• 1 tbsp lemon juice⇄
• 0.25 tsp salt⇄

1. 1.Slice the cucumber into half moons and add to a large bowl with the greens.
2. 2.Whisk the olive oil, lemon juice and salt in a small bowl until it looks slightly thick and cloudy.
3. 3.Pour the dressing over the salad just before serving and toss with your hands or tongs until every leaf shines.
4. 4.Dressing at the last minute keeps the leaves crisp instead of limp.

💡 A small pinch of salt on the cucumber 5 minutes early draws out flavor, not just moisture.