This is an easy and delicious way to use up courgettes (baby marrows, zucchini) if you have a few spare... It is a slightly different take on a traditional quiche, as this method doesn't have a pastry base. So, if you are looking for a gluten-free option, here it is!
Chop up one brown onion and 125g of streaky bacon. Grill the pieces together in an oven proof dish until they are lightly browned.
Then, grate 5 to 6 courgettes with a large grater. You will also need to grate about 150g of strong cheddar cheese.
Then, beat together 2 large eggs, 150ml of full cream milk and 150ml of fresh cream. Add a half teaspoon of mustard powder if you like.
Then mix up the courgettes, cheese, bacon and onion in a pie plate so that everything is fairly evenly spread. Pour the creamy mixture over everything. Then grind some black pepper and sprinkle a bit of salt over the top - not too much salt! You can always add more later.
Bake the quiche in an oven at 180'C for 30 to 35 minutes, until it is browned on top and the mixture doesn't wobble too much. Give it a light shake and it should remain fairly still.
Serve with a fresh garden salad.
