Crustless Zucchini Quiche

Crustless Zucchini Quiche

Adapted from Food Processor Cookery by Irene Chalmers

¼ cup parsley, chopped
2 cloves garlic, minced
1 pound small zucchini, thinly sliced
2 tablespoons olive oil
Salt
¾ cup fresh breadcrumbs (This means not dried breadcrumbs; I blitz whatever bread I am using in a food processor.)
¾ cup grated Swiss or Gruyere cheese (I grate this on a box grater.)
¾ cup half and half or cream
2 eggs, lightly beaten
¼ cup grated Parmesan cheese (I grate this with a Microplane.)

Heat the olive oil, and cook the zucchini over moderately high heat until lightly browned. Add the garlic and parsley, and cook until the garlic just begins to color. Do not let the garlic brown. Turn off the heat, and season the zucchini with salt.

Remove the zucchini from the pan with a slotted spoon, and place it in a baking dish with the breadcrumbs and Swiss or Gruyere cheese.

Combine the half and half or cream with the eggs, and pour into the baking dish. Sprinkle the surface with Parmesan cheese, and bake in a preheated 400-degree oven for 25 minutes.