Crustless zucchini quiche

• 2 large zucchini (i used green zucchini and yellow straightneck squash)
• 3 spring onions, white and green parts
• 1/4 cup chopped dill
• 2 eggs
• 1/2 cup milk
• 1/2 cup grated cheese( i used sharp cheddar)
• 1 salt, pepper, dash of cayenne

1. Slice zucchini on a mandolin and generously sprinkle with salt.
2. Set in colander over stink for 20min
3. Wisk together eggs, milk, 1/4 cup cheese, pepper and cayenne
4. Wipe zucchini slices with paper towel.
5. Spray pie or quiche pan with oil spray and lay half of the zucchinis on a bottom.
6. Sprinkle with remaining 1/4cup cheese and lay the rest of zucchini on top of cheese
7. Sprinkle with dill and onion and pour milk mixture on top.
8. Gently shake pan to make sure your custard base got between all the slices.
9. Bake at 350 for 30-40min.
10. Until golden brown and just slightly shaky right in the middle.
11. Let stand10min before slicing.
12. Enjoy as a side dish or quick bite between meals

zucchini, spring onions, dill, eggs, milk, grated cheese, salt

Taken from cookpad.com/us/recipes/344709-crustless-zucchini-quiche (may not work)