Crustless Zucchini Tomato Quiche
A flavorful, easy crustless quiche packed with healthy vegetables and creamy cheese, perfect for any meal of the day.
Ingredients
Vegetable Base
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 medium zucchinis (about 3 cups, thinly sliced) Pat dry to remove excess moisture.
- 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
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes (optional) Add more for extra spice.
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.
- In a mixing bowl, whisk together eggs, milk, cream, basil, oregano, salt, pepper, and red pepper flakes until smooth.
Assembly
- 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.
Baking
- Place the dish in the oven and bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top.
Serving
- Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
This quiche is versatile and can be served hot or cold. It pairs well with a fresh green salad or some crusty bread. Garnish with fresh herbs for extra flavor.