Crustless vegetable quiche with salad
55 min · 487 calories
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Courgette, potato and ham gratin
The French family gratin that wins over courgette sceptics: sliced courgettes and potatoes, diced ham and an egg-and-milk custard baked under Emmental.
60 min
total
4
people
483
calories per serving
Per serving
- 26 g
- Protein
- 42 g
- Carbs
- 21 g
- Fat
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Ingredients
4
- 1,000 gZucchini
- 800 gPotato
- 160 gPork cooking ham or roasting ham
- 3 pcEgg
- 250 mlSemi-skimmed milk
- 50 gcrème fraîche
- 60 gEmmental cheese
- 1 cloveGarlic
- 20 mlolive oil
- 1 sprigThyme
- 1 pinchNutmeg
- 1 pinchBlack pepper ground
- 150 gMixed salad greens
- 5 mlRed wine vinegar
Allergens
eggsmilksulphites
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Boil the sliced potatoes for 10 minutes. Fry the sliced courgettes in the oil with the garlic and thyme for 8 minutes so they release their water.
Layer potatoes, courgettes and diced ham in a garlic-rubbed dish.
Beat the eggs with the milk, crème fraîche, nutmeg and pepper, pour over, scatter with Emmental and bake for 30 minutes at 190 °C.
Serve with the green salad and vinaigrette.
Chef's tips
- •No need to add salt: the ham and cheese bring plenty.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
