Crustless Vegetable Tart

 

Now is the time of year when gardens begin to burst with fresh vegetables. This quiche could be made in a crust, but it's equally good crustless. It's easy to put together ahead of time and keep in the fridge for several hours just before baking. Add a salad to make a light summer meal. 

Crustless Vegetable Tart

1-2 medium zucchini, about 1 1/2 inches in diameter

1 medium onion, quartered and sliced

1 large ripe tomato, chopped (about 1/2 inch pieces), OR use 

        12-15 cherry tomatoes, halved

2-3 Tablespoons olive oil

113 grams goat cheese

4 eggs

1 cup light cream (I used 1/2 cup 18% cream, plus 1/2 cup milk)

Salt and pepper

a few leaves of fresh basil

Oil a 9 or 10-inch diameter baking dish. 

Place the chopped tomatoes, mixed with about 1/4 teaspoon salt in a colander and let drain while you prepare the other vegetables. 

Cut the zucchini into 1/2 inch thick circles. Heat the oil in a pan and gently fry the zucchini rounds in single layers until golden brown. Zucchini can take a bit of heat, but don't let them burn. Drain on paper towel or brown paper.  

When all the zucchini have been fried, reduce the temperature, add the onion and saute until soft. 

Place the zucchini rounds in a single layer on the bottom of the baking dish, and sprinkle with salt and pepper to taste. Arrange the drained tomatoes over top, followed by the onions. Add the goat cheese in clumps. 

Beat the eggs lightly and add the milk/cream. Pour over the vegetables and bake at 350 degrees for 30-45 minutes or until set. Let cool slightly and sprinkle thinly sliced basil on top just before serving.