COURGETTE-CARROT CRUSTLESS QUICHE SQUARES
1 teaspoon olive oil
1 large onion, finely chopped
175gms courgettes, scrubbed and cut into 1 cm cubes
½ teas salt
2 large eggs
¼ cup milk
3 medium carrots, peeled, grated and blotted dry
1 cup cheddar cheese
1 Tablespoon dill.
Heat oven to 190 degrees. Lightly coat 20 cm square or round baking tin with non-stick cooking spray. Heat oil in frying pan and add onion. Sauté for 3 mins over medium heat until soft. Add courgettes, increase heat to medium-high and sauté for 7 – 10 mins until soft and liquid has evaporated. Stir in salt. Remove from heat.
In a large bowl beat the eggs and milk. Add carrots, courgettes, cheese and dill. Spread in prepared dish.
Bake for 45 minutes until just set. Cool at least 10 mins before cutting. Serve warm or at room temperature.