• Place your Pie Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

CRUSTLESS QUICHE PREPARATION

• Wash and pat dry your zucchini. Then, slice it, using your Mandoline on the thinnest setting. Arrange them directly in your Pie Flexipan® Mold.
  
• Wash and slice your grape tomatoes in half. Set aside
• In a mixing bowl, whisk together the all-purpose flour, eggs, milk, heavy whipping cream, garlic powder and the herbs de Provence blend. Season with Salt and Pepper (To taste). Fold the grated cheese.
• Pour your preparation on top of the sliced zucchini. Arrange the sliced tomatoes on top.
  

BAKE!

• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your quiche from 35 min).
  
• Once your Zucchini and Grape Tomatoes Crustless Quiche is out of the oven, let it cool down for about 10 minutes. Then, Unmold onto your service platter. I like mine out of the oven. It can also be enjoyed cold so allow a couple of hours to be refrigerated. Serve with a salad on the side. Bon Appétit!