Crustless Zucchini and Gouda Quiche

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Preheat oven to 350℉ and set rack to middle position. Butter a 9 - 10 inch pie plate and set aside.
2 teaspoon butter
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Place the grated zucchini in a colander and sprinkle with ½ teaspoon of salt, ensuring you coat all of the zucchini. Let sit for 10 minutes.
1 pound grated zucchini, ½ teaspoon salt
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Grate the cheese , if you did not purchase shredded cheese, and set aside.
8 oz smoked gouda cheese
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Rinse the zucchini. Let the access water run through the colander and use your hands to squeeze out as much liquid from the zucchini as you can. Place the zucchini into a medium bowl and mix well with the dried dill and fresh chives.
2 tablespoon chives, ½ teaspoon dill
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In a medium bowl, mix in the heavy cream with the salt, pepper and eggs and heavy cream. Beat until frothy.
6 large eggs, 1 cup heavy cream, ¼ teaspoon salt, ¼ teaspoon white pepper
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Layer ¼ of the cheese into the pie plate followed with ⅓ of the zucchini. Alternate layering cheese and the zucchini until all of the ingredients have been used. Then slowly pour the egg mixture over the quiche.
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Bake for 40-50 minutes depending or until the quiche is browned and just slightly soft in the middle.
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Remove from the oven and let cool to room temperature before serving.
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Serve warm and enjoy!