Crustless Zucchini and Basil Quiche
- 1/4 cup Corn Starch
- 1 1/4 cups Whole Milk
- 2 Large Eggs (whole)
- 2 Large Egg Yolks
- 1 cup Heavy Cream
- 3/4 tsp Kosher Salt
- 1/8 tsp Nutmeg
- Oil (for baking dish)
- 1 tbsp Olive Oil
- 4 Cloves Garlic, minced
- 2 Shallots, minced
- 2 Small Zucchini, grated
- 1/4 cup Grated Cheese (either Gruyère or Parmesan)
- 1/2 cup Fresh Basil, finely chopped
Pairing Notes: The combination of veggies, herbs, and the richness of the filling balance the delicate nature of the Perli Pinot noir.
Chef's Tip: We mix the batter and add the zucchini mixture and grated cheese into the batter and use large ramekins to create six single dinner portion crustless quiches instead of making mini quiches. Be generous with the basil as it adds good flavor and if you're not a zucchini fan, you can always substitute broccoli, which is just as delicious!
Recipe adapted from Fine Cooking Magazine, courtesy of thekitchn.com
Photo courtesy of Liz Vidyarthi, via thekitchn.com.