Crustless Zucchini Quiche Recipe

Step 1

Preheat the oven to 350 degrees F.

Step 2

Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.

Step 3

Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini  and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).

Step 4

Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).

Step 5

In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.

Step 6

Pour egg mixture into the pie dish on top of the cheese mixture.

Step 7

Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish.  Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)