Crustless Zucchini Quiche is a wholesome dish that brings together the flavors of fresh vegetables and savory cheese in a simple, easy-to-make recipe. This quiche is perfect for breakfast, brunch, or a quick dinner. Its light texture and delightful taste make it a family favorite. With no crust to worry about, it’s also a great option for those looking for a low-carb meal. Whether you are a beginner cook or a seasoned chef, this recipe is straightforward and rewarding.
Why make this recipe
This Crustless Zucchini Quiche is ideal for several reasons. First, it is packed with healthy ingredients, making it a nutritious choice. Zucchini is low in calories and high in vitamins, while the addition of eggs and cheese provides protein to keep you full.
Moreover, this quiche is versatile. You can enjoy it warm, at room temperature, or even cold. It’s a suitable option for meal prep, allowing you to enjoy leftovers throughout the week. Additionally, it caters to various dietary preferences, as it is gluten-free when made with the appropriate flour. The recipe is also a fantastic way to use seasonal vegetables, and you can easily adapt it with whatever vegetables you have on hand.
Lastly, with a prep time of around 15-20 minutes and a cook time of about 30 minutes, this recipe fits into a busy schedule. You can whip it up for a weekday breakfast or a leisurely weekend brunch.
How to make Crustless Zucchini Quiche
Making Crustless Zucchini Quiche is easy. You will use common kitchen tools and ingredients available in your pantry and fridge. The prep work involves slicing vegetables and mixing a few ingredients. Follow the steps, and in no time, you will have a delicious dish ready to enjoy.
Ingredients in USA and Europe metrics:
- 1 medium tomato sliced into thin rounds
- Extra virgin olive oil
- 1 large zucchini sliced into rounds
- 3 shallots sliced into rounds
- 1 teaspoon sweet Spanish paprika divided
- Kosher salt
- Black pepper
- 1/2 cup shredded mozzarella (about 60g)
- 2 tablespoons grated Parmesan (about 15g)
- 3 large eggs beaten
- 2/3 cup milk (about 160ml)
- 1/4 teaspoon baking powder
- 1/2 cup white whole wheat flour or all-purpose flour sifted (about 60g)
- Packed 1/4 cup chopped parsley (about 15g)
Directions:
- Preheat the oven to 350°F (175°C). Lightly oil a 9-inch (23 cm) pie dish to prevent sticking.
- Slice the medium tomato into thin rounds. On a paper towel, sprinkle a little salt over the tomato slices. Let them sit for about 10 minutes to release some excess water. Afterward, pat the slices dry with another paper towel.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini and shallots to the skillet. Season with half of the sweet Spanish paprika, along with kosher salt and black pepper to taste. Sauté the mixture until the vegetables are tender and slightly browned, around 5-7 minutes.
- Transfer the sautéed zucchini and shallots to the prepared pie dish. Press the mixture down to form a nice layer resembling a crust. Layer the sliced tomatoes evenly over the zucchini mixture.
- In a separate bowl, combine the shredded mozzarella and grated Parmesan cheese. Sprinkle this cheese mixture over the layered vegetables in the pie dish.
- In another bowl, beat together the 3 large eggs and 2/3 cup of milk. Add the remaining paprika, baking powder, sifted flour, and chopped parsley. Whisk until well blended.
- Pour this egg mixture over the vegetables and cheese in the pie dish, making sure everything is evenly coated.
- Place the pie dish in the preheated oven and bake for approximately 30 minutes. The quiche is done when the egg mixture is set and a knife inserted into the center comes out clean.
- Once baked, let the quiche sit for about 5 to 7 minutes before slicing. This resting time allows it to firm up a bit, making it easier to cut and serve.
How to serve Crustless Zucchini Quiche
Serve the Crustless Zucchini Quiche warm or at room temperature. It pairs well with a simple side salad or fresh fruit for breakfast or brunch. Cut the quiche into wedges and arrange them on a plate. You can also garnish with extra chopped parsley for a touch of color. This dish makes for an appealing presentation and is excellent for serving at gatherings or potlucks.
How to store Crustless Zucchini Quiche
To store leftovers, let the quiche cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you would like to keep it longer, you can freeze slices of the quiche. Wrap each piece in plastic wrap and then place them in a freezer-safe container. They can last in the freezer for up to 3 months. When you are ready to eat it, simply thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.
Tips to make Crustless Zucchini Quiche
- Ensure you pat down the tomato slices after salting to reduce excess moisture in the finished quiche.
- Experiment with different vegetables. Bell peppers, spinach, or mushrooms can add varied flavors and nutrients.
- If you’re looking to add more protein, consider including cooked bacon or sausage.
- Adjust the seasonings to your taste. Adding herbs such as thyme or oregano can deepen the flavors significantly.
- Use fresh mozzarella for a creamier texture if desired, or try other cheese varieties like feta or goat cheese for a twist.
Variation (if any)
This recipe is quite versatile. You can easily switch up ingredients based on your preferences or what you have at home. Some popular variations include adding cooked spinach or roasted red peppers for added flavor. You can also prepare a spicy version by including diced jalapeños or a sprinkle of red pepper flakes.
For a low-carb version, consider using almond flour instead of white whole wheat flour. If you’re looking for a dairy-free option, replace the milk and cheese with almond milk and a dairy-free cheese alternative.
FAQs
Can I make this quiche ahead of time?
Yes, you can prepare the quiche ahead of time and store it in the fridge until you are ready to bake it. Just cover it tightly and keep it refrigerated.
How does the texture compare to a traditional quiche?
It has a light and fluffy texture without the heaviness of pie crust. It is still rich and satisfying.
Can I eat Crustless Zucchini Quiche cold?
Absolutely! It is perfectly fine to eat cold. In fact, some people enjoy it just as much chilled.
How can I make this recipe gluten-free?
To make this quiche gluten-free, simply use gluten-free flour instead of regular flour. Almond flour works well and will maintain the flavor while making the dish suitable for gluten intolerance.
Is it necessary to use baking powder?
In this recipe, baking powder helps the quiche rise slightly and ensures a fluffy texture. You can omit it, but the texture may be denser.
Nutritional Information (per serving, about 1/8 of the quiche)
- Calories: 160
- Protein: 9g
- Carbohydrates: 12g
- Fat: 9g
- Fiber: 2g
- Sodium: 230mg
In conclusion, this Crustless Zucchini Quiche is an easy and healthful recipe that can fit any meal plan. It allows for flexibility and creativity, giving you delicious results every time you make it. Enjoy the wholesome goodness, and happy cooking!