This Crustless Zucchini Quiche is a light and flavorful dish perfect for brunch, lunch, or a simple dinner. Packed with fresh zucchini, a medley of cheeses, and a touch of aromatic herbs, this quiche is both healthy and satisfying. Without the crust, it’s naturally gluten-free and lower in carbs, making it an excellent choice for anyone seeking a lighter meal option. Serve it warm with a side salad or enjoy it cold the next day—either way, it’s a delightful way to use up that abundance of zucchini.
Ingredients:
- 2 medium zucchinis, grated
- 1 small onion, finely chopped
- 3 large eggs
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup milk (or half-and-half for a richer quiche)
- ¼ cup all-purpose flour (optional for structure; skip for gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley or chives for garnish (optional)
Instructions:
- Prepare the zucchini: Preheat the oven to 375°F (190°C). Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel or cheesecloth. This step ensures the quiche isn’t watery.
- Sauté the onion: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Remove from heat.
- Mix the filling: In a large bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Stir in the shredded cheddar, Parmesan, oregano, garlic powder, and baking powder. Add the grated zucchini, sautéed onion, and flour (if using). Mix until well combined.
- Bake the quiche: Grease a 9-inch pie dish or baking dish with nonstick spray or a little olive oil. Pour the zucchini mixture into the dish and spread evenly. Bake for 35-40 minutes, or until the quiche is set and golden on top.
- Cool and serve: Allow the quiche to cool for 10 minutes before slicing. Garnish with fresh parsley or chives if desired. Serve warm or at room temperature.
Enjoy this easy and versatile dish as a satisfying meal or snack!
