Quiche is essentially the Archie comics of pastries: pale, inoffensive, beloved by many.

It’s a satisfactory dish, thanks to its inherent simplicity. How can you go wrong with a savory egg tart?

But it’s time to give the quiche a makeover. Just like Archie with that weird Riverdale remake, I’ve given the quiche the overhaul it never asked for.

This recipe is super simple. And, more importantly, photographs nicely.

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INGREDIENTS

7 large eggs

1/3 cup carabao’s milk (but any milk will do)

Half a cup of brie

Half a cup Boursin (or any cream cheese of your choice)

1 large zucchini, thinly sliced (ideally using a mandolin)

1 large white onion thinly sliced

Couple sprigs of thyme

Salt and pepper to taste

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PREPARATION

1. Preheat oven to 180 degrees.
2. Line a loaf pan with butter. Or a cake pan. Or any pan with a rim. (Quiche purists will note that my quiche is not quiche shaped. I only used a loaf pan because that’s all I have. Also that’s what fits in my small electric oven. So there.)
3. Thinly slice zucchini using a mandolin. Or a knife. (No judgement. But please. Buy a mandolin. It. Will. Change. Your. Life.)
4. Layer the zucchini to form a base. Alternately layer onions over zucchini. Fill the middle layer with cheese. Dollop the Boursin and brie evenly over the whole thing. Top with leftover zucchini and onions.
5. Mix all seven eggs with milk. Add thyme. Season well with salt and pepper.
6. Pour the mixture over the zucchini and onions.
7. Cook for 30-40 minutes. Test with a toothpick for doneness.
8. Serve warm.

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