Crustless Zucchini Quiche – Easy & Delicious Recipe
Craving a healthy yet hearty meal that’s incredibly simple to make? This Crustless Zucchini Quiche is your new go-to! Packed with fresh zucchini, savory cheese, and a fluffy egg custard, it’s perfect for breakfast, brunch, or a light dinner.
Ingredients
- 2 medium zucchini (about 1.5 lbs), shredded
- 1/2 teaspoon salt, plus more to taste
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 1 clove garlic, minced
- 4 large eggs
- 1/2 cup milk (whole or 2%) or half-and-half
- 1/4 cup all-purpose flour (or gluten-free blend)
- 1/2 cup shredded cheddar cheese (or Gruyère, mozzarella)
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie plate or an 8×8 inch baking dish.
- Shred the zucchini using a box grater or food processor. Place the shredded zucchini in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10-15 minutes to draw out excess water. Firmly squeeze the zucchini to remove as much liquid as possible – this step is crucial for preventing a watery quiche.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, flour, black pepper, and nutmeg (if using) until smooth.
- Stir in the squeezed zucchini, sautéed onion and garlic mixture, shredded cheddar (or other) cheese, and grated Parmesan cheese into the egg mixture. Taste and adjust salt if needed (remember the zucchini was salted).
- Pour the mixture into the prepared pie plate.
- Bake for 35-45 minutes, or until the quiche is set in the center and golden brown on top. A knife inserted into the center should come out clean.
- Let the quiche cool for 5-10 minutes before slicing and serving. Garnish with fresh parsley if desired.
