Crustless Zucchini and Feta Quiche

Instructions

1. 1

   Place the grated zucchini in a colander, sprinkle with 1 teaspoon salt, toss, and let sit for 5 minutes.

2. 2

   Preheat the oven to 350°F. Drizzle olive oil into a 9-inch baking dish, tilting to coat the bottom and sides.

3. 3

   Whisk the milk and eggs together in a large bowl. Add the flour, 1/2 teaspoon each salt and pepper, and whisk just until no dry flour remains (a few small lumps are fine).

4. 4

   Squeeze the zucchini to remove as much water as possible, then fold into the egg mixture along with the feta, half the cheddar, and half the scallions.

5. 5

   Pour into the prepared dish and top with the remaining cheddar and scallions.

6. 6

   Bake for 35 to 40 minutes, until the center is just set (a toothpick should come out clean). Let cool 10 minutes, run a knife around the edge, and cut into wedges. Serve hot, at room temperature, or cold.