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Crustless Zucchini Tomato Quiche
why make this recipe
Crustless Zucchini Tomato Quiche is a flavorful, easy dish that is perfect for any meal of the day. It’s packed with healthy vegetables and creamy cheese, making it both satisfying and nutritious. This quiche is a great way to use up summer zucchini and tomatoes while providing a low-carb option for those watching their intake. Plus, it’s gluten-free since it doesn’t have a crust!
how to make Crustless Zucchini Tomato Quiche
Ingredients
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 medium zucchinis (about 3 cups, thinly sliced)
- 2 medium tomatoes (seeded and diced)
- 3 large eggs
- 1 cup milk (whole or 2%)
- ½ cup heavy cream (or use more milk)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Directions
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with cooking spray or butter.
Cook Vegetables: In a large skillet, heat olive oil over medium heat. Add onion and cook for 3 minutes until softened. Stir in zucchini slices and garlic, cooking for 5–6 minutes until tender. Remove from heat and let cool slightly.
Whisk Egg Mixture: In a mixing bowl, whisk together eggs, milk, cream, basil, oregano, salt, pepper, and red pepper flakes until smooth.
Assemble Quiche: Spread the zucchini mixture evenly in the prepared dish. Add diced tomatoes on top. Sprinkle mozzarella and Parmesan over the vegetables. Pour the egg mixture evenly over everything.
Bake: Place dish in the oven and bake for 35–40 minutes, or until the quiche is set in the center and lightly golden on top.
Cool and Serve: Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.
how to serve Crustless Zucchini Tomato Quiche
This quiche is versatile and can be served hot or cold. It pairs well with a fresh green salad or some crusty bread. You can also garnish it with fresh herbs like basil or parsley for extra flavor and color.
how to store Crustless Zucchini Tomato Quiche
To store leftovers, let the quiche cool completely, then cover it with plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days. Reheat it in the oven or microwave when you’re ready to enjoy it again.
tips to make Crustless Zucchini Tomato Quiche
- Make sure to remove excess moisture from the zucchini by patting it dry with a paper towel before cooking. This helps prevent a soggy quiche.
- Experiment with different cheeses like cheddar or feta for a unique taste.
- If you prefer a bit of spice, add more red pepper flakes or diced jalapeños.
variation
You can add different vegetables like bell peppers or spinach to customize your quiche further. For a protein boost, try adding cooked bacon or ham.
FAQs
Can I freeze Crustless Zucchini Tomato Quiche?
Yes, you can freeze the baked quiche. Just ensure it is fully cooled, wrap it tightly, and store it in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Is this quiche suitable for a gluten-free diet?
Absolutely! Since it doesn’t have a crust, it is automatically gluten-free, making it a great option for those with gluten sensitivities.
Can I use other vegetables?
Yes! Feel free to substitute or add your favorite vegetables like bell peppers, spinach, or mushrooms for different flavors and nutrition.
Crustless Zucchini Tomato Quiche
A flavorful crustless quiche filled with healthy zucchini, tomatoes, and creamy cheeses, perfect for any meal of the day.
Ingredients
Vegetable Mixture
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 medium zucchinis (about 3 cups, thinly sliced)
- 2 medium tomatoes (seeded and diced)
- 2 cloves garlic (minced)
Egg Mixture
- 3 large eggs
- 1 cup milk (whole or 2%)
- ½ cup heavy cream (or use more milk)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- a pinch red pepper flakes (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with cooking spray or butter.
- In a large skillet, heat olive oil over medium heat. Add onion and cook for 3 minutes until softened. Stir in zucchini slices and garlic, cooking for 5–6 minutes until tender. Remove from heat and let cool slightly.
Mixing
- In a mixing bowl, whisk together eggs, milk, cream, basil, oregano, salt, pepper, and red pepper flakes until smooth.
Assembling and Baking
- Spread the zucchini mixture evenly in the prepared dish. Add diced tomatoes on top. Sprinkle mozzarella and Parmesan over the vegetables. Pour the egg mixture evenly over everything.
- Place dish in the oven and bake for 35–40 minutes, or until the quiche is set in the center and lightly golden on top.
- Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
To store leftovers, let the quiche cool completely, then cover it with plastic wrap or place it in an airtight container. It can be refrigerated for up to 3 days. Reheat it in the oven or microwave when you’re ready to enjoy it again. Make sure to remove excess moisture from the zucchini by patting it dry with a paper towel before cooking. This helps prevent a soggy quiche. Experiment with different cheeses or add more spicy ingredients if desired.
