Crustless Zucchini Quiche Recipe (easy!)

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this Crustless Zucchini Quiche Recipe Full of summer flavors, thanks to soft zucchini slices embedded in fluffy, seasoned, cheesy eggs.like with Instant Pot Crustless Quicheno need to fuss with the dough for this zucchini quiche – just pour and bake!

ingredients you need

This section explains how to choose the best ingredients for a zucchini quiche, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

• olive oil – Use your favorite extra virgin oil or any neutral cooking oil.
• onion – Yellow or white onions work best in this recipe.
• zucchini -Obviously it has to be called a zucchini quiche, but yellow squash would work the same way.
• dried basil – you can also use dried oregano, or store bought or homemade Italian seasoning. If you want to use fresh herbs, substitute one tablespoon of fresh for each teaspoon of dried.
• garlic – Fresh garlic will taste the best, but you can also use canned garlic For convenience.
• Egg – Use whole large eggs.
• heavy cream – You can also use half and half, or substitute milk, eg almond milk or hemp milk.
• salt and pepper
• cheese – I mixed cheddar and mozzarella. Parmesan cheese works great too!

How to Make Crustless Zucchini Quiche

This section describes how to make a skinless zucchini quiche, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. Fried onions. Heat oil in a large saucepan over medium heat, then add the onions. Cook until translucent.
2. Cook the zucchini. Add zucchini and season with basil. Increase heat and cook, stirring occasionally, until squash is tender and beginning to brown.

3. Add garlic. Make a well in the center of the vegetable and add the garlic (and more oil if needed). Saute until fragrant, then stir in zucchini and onions.
4. transfer. Add half of the zucchini mixture to a 9-inch pie pan. Spread half of the cheese on top. Spread a layer over the remaining zucchini, then the remaining cheese.

Tip: Don’t have a pie plate?

You can also bake this quiche in an 8×8 inch square pan. The cooking time will remain the same.

4. brush. In a large bowl, whisk together eggs, cream, salt and pepper. Pour the egg mixture over the zucchini in the pan.
5. bake. Bake the zucchini quiche until the eggs are set.

Variety

• use different vegetables – Swap 1 to 1.5 cups sliced ​​mushrooms or 5-6 ounces of fresh or frozen spinach for 1 zucchini. (If using frozen spinach, thaw out the water first. You can fry it if you like.)
• add crust – Use your favorite delicious pie crust and bake it first.I like Almond Flour Pie Crust or Coconut Flour Pie Crust, but any type you like will do. You will need to slightly reduce the amount of eggs and cream to get the filling to fit.

Storage Instructions

• Shop: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Meal preparation: Sauté all vegetables ahead of time, then assemble when ready to bake.
• Reheat: You can heat individual slices in the microwave or reheat the entire quiche in a 350°F oven until hot.

Can you freeze zucchini quiche?

Zucchini Quiche Recipe can be frozen for 2-3 months. Just cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator, then reheat as directed above.

What to Serve with Crustless Zucchini Quiche

This quiche goes with all kinds of brunch recipes! Try these favorites.

Healthier Zucchini Recipes

I have dozens Healthy Zucchini Recipes Every meal! Try these delicious ideas next:

Crustless Zucchini Quiche Recipe (easy!)

This crustless zucchini quiche recipe is baked with easy, delicious ingredients and only takes 10 minutes to prepare. Perfect for summer!

Prepare: 10 minute

chef: 40 minute

All: 50 minute

Serving Size: 6 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 350°F (177°C).

2. heat the oil large frying pan Over medium fire. Add onion.cook about 5 minutesuntil translucent.

3. Add zucchini slices and season with dried basil. Increase heat to medium-high.cook zucchini about 5 minutesStir occasionally, but not all the time, until soft and beginning to brown.

4. Make a well in the middle and add minced garlic (add more oil if necessary). Sauté about 1 minute, until fragrant, then stir the garlic into the zucchini and onion.

5. Transfer half of the zucchini mixture to the bottom of the baking sheet 9″ (23 cm) round pie pan (or an 8×8 inch square baking pan). Sprinkle half of both cheeses over the zucchini. Top with leftover zucchini, then leftover cheese.

6. In a large bowl, whisk together eggs, cream, sea salt and black pepper. Pour the egg mixture into the pan and place over the zucchini.

7. bake 30-35 minutesuntil set.

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recipe notes

Serving Size: 1 slice, or 1/6 of a whole quiche

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 229

fat 18 grams

protein 12 grams

total carbohydrates 4.9 grams

net carbs 3.9 grams

fiber 1 g

sugar 2.7 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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