Crustless Quiche with Summer Vegetables

Zucchini, eggplant and cherry tomatoes encased in a cheesy egg custard.

Less fussy to make than a classic quiche, this crustless quiche is a celebration of warmer days. It embraces ripe summer vegetables: zucchini, eggplant and cherry tomatoes, all encased in a rich egg custard with melty Swiss cheese and fresh herbs. This is a perfect gluten-free brunch, lunch, or dinner that you can easily prepare ahead as well!

• 1 tbsp (15ml) extra virgin olive oil
• 1 garlic clove, peeled and minced
• 1 onion, peeled and sliced in half round
• 1 medium zucchini, sliced
• ½ medium eggplant, sliced in half rounds
• ½ cup cherry tomatoes
• 8 large eggs
• 1 cup (240ml) milk (2%)
• ½ cup (120ml) heavy cream (35% mf)
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 1 tbsp Dijon mustard
• 2 tbsp chive, finely chopped
• 1 cup (4oz/100g) shredded Swiss cheese (ie. Gruyère or Emmental)