No Fuss: Crustless Onion & Zucchini "Quiche"

I am a big fan of dishes that deliver big impact with minimal effort. I'm also a big fan of dishes that are versatile. This is my adaptation of an original recipe from Pat Wells' At Home in Provence. It makes a good brunch entree or works well as a dinner side.

Crustless Onion & Zucchini "Quiche"

1 pound sweet onions, peeled
1 medium zucchini, grated
3 T. unsalted butter
1 T. fresh thyme leaves
salt & pepper to taste
freshly grated nutmeg to taste
5 large eggs
1/4 c. milk
3 T. heavy cream

Preheat oven to 425 degrees and butter a 10 1/2 inch baking dish.

Cut onions in half lengthwise, put cut side down and slice crosswise into very thin slices.

In a large skillet, combine the onions, butter, thyme, salt, pepper and nutmeg. Begin sweating the onions over moderate heat. You want them to soften but not to brown. After about 4 minutes add the grated zucchini and cook for another 4-5 minutes. Taste for seasoning.

Crack eggs into a medium-size bowl and whisk just to blend. Whisk in the milk and cream.

Place vegetables in the prepared baking dish and smooth out with the back of a spoon. Pour the egg mixture over all. Season with a little more pepper and nutmeg.

Bake in center of oven until top is golden brown and custard is firm, about 30 minutes. Test for doneness by inserting the tip of a knife in the center of the quiche. If it is done the knife will come out clean. Don't underbake.

Let sit for about 5 minutes before serving.