Courgette & Bleu du Vercors cheese crustless quiche

Last weekend I was invited to the Bleu du Vercors festival in Villard-de-Lans. I must admit that I was familiar with this festival because I went last year 😉 With all the craftspeople, local producers and entertainment, you don’t have to worry about a thing. It’s a family event for local food lovers. If you’d like a glimpse of this festival, you can find them on my Instagram profile in the front page story here. As you can imagine, I left with a piece of Bleu du Vercors. After tasting the cheese, I thought I’d cook some of it. I quickly decided on a Courgette & Bleu du Vercors cheese crustless quiche, totally improvised! And it’s really delicious, perfect with a salad or even a risotto!

To save time I used small Ø10cm moulds (8 mini quiches for this recipe) but you can also use a Ø24cm mould. Small moulds offer a considerable advantage by significantly reducing cooking time 🙂 Ideal when you’re in a hurry!

Preparation: 15 minutes | Cooking time: 20 to 40 minutes depending on the pan

Ingredients:

• 2 courgettes
• 1 large onion
• 40 ml milk (vegetable for me: plain soya milk)
• 3 eggs
• 100g flour
• 90g Bleu du Vercors cheese
• Optional: 30g chopped Grenoble walnuts (you can replace them with something else)
• Optional: 20g Comté or Gruyère cheese to grate over the quiche
• olive oil
• salt and pepper

Preparation of the Courgette & Bleu du Vercors cheese crustless quiche:

1/ Preheat the oven to 180°C. Oil a tart tin and set aside.

2/ Cut the onion into pieces and fry in an oiled pan.

3/ Cut the courgettes into pieces and add to the mixture. Stop cooking as soon as it is done.

4/ In a food processor, combine the eggs, milk, flour, salt and pepper. (Also works without a food processor, it’s just quicker 🙂 )

5/ Cut the Bleu du Vercors into small pieces and add to the onion and courgette mixture. Stir until smooth.

6/ Put the previous mixture into the moulds and then pour the mixture (egg, milk, etc.) over it.

7/ Add the chopped walnuts on top.

8/ Grate some Comté or Gruyère cheese over the top for extra indulgence. Then bake for 40 minutes in a Ø24cm tin or 20 minutes in small Ø10cm tins (or until golden brown).

Here is the courgette & Bleu du Vercors cheese crustless quiche :