crustless zucchini quiche

Simple crustless zucchini quiche recipe with fresh herbs, tomatoes, and shallots. Perfect for breakfast, lunch, or a light dinner.

Crustless Zucchini Quiche Recipe

tomato

Private Reserve extra virgin olive oil

zucchini, sliced into rounds (about 8 ounces sliced zucchini)

shallots, sliced into rounds (about 3.5 ounces sliced shallots)

Kosher salt and pepper

tsp sweet Spanish paprika, divided

mozzarella (nearly 2 ounces)

tbsp grated Parmesan (about 0.35 ounces)

eggs,

skim milk

tsp baking powder

flour

parsley (about 0.2 ounces)

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

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).

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).

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

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

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.)

It tasted ok but the flour and baking powder were clumpy.  Will not be trying this one again 😕

I loved this! I had no problems with any of the inredients.

Made this tonight based upon having most of the ingredients and I substituted a few for what I had on hand. Really good enjoyed it! Thank you for the recipe🙂

Great summer recipe.  Lighter than a quiche with crust.  Great to play around with different herbs on hand.

Followed exactly and it was SO good. I’ll be adding this to the breakfast prep rotation!

Instead of zucchini I used fresh asparagus from my garden and it was delicious!!

This is another great recipe!  Had for dinner last night and am enjoying for breakfast this morning.  I made a note to try with smoked paprika next time.

https://content.jwplatform.com/videos/GXKWbM2F.mp4

Easy Crustless Zucchini Quiche Recipe fresh herbs, tomatoes, and shallots.

Crustless Zucchini Quiche

This is the VERY BEST crustless zucchini quiche!  Added flour sinks to the bottom during cooking, creating a thin pancake-y &#039;crust&#039;. Creamy, cheesy and packed with tasty caramelized onions and zucchini and garlic, you&#039;ll be amazed with the fluffy soufflé like texture and crunchy top. This is so much easier than making a regular quiche since it &#039;magically&#039; makes its own crust in the oven.

'Magic' Crustless Zucchini Quiche

onion

butter (for cooking the onions)

1½ medium zucchini (or 2 small (3 to 4 cups of sliced, halved

garlic (crushed)

herbs

grated cheese (sharp (strong/tasty) cheddar is fine,

ricotta cheese ((4.5 ounces) or substitute with crumbled feta cheese)

milk

large eggs (lightly whisked (if you

salt ((more

¼ teaspoon pepper ((more

Cook onions in butter for 10 minutes.

Melt the butter in a large frying pan or saucepan. Then cook the onions slowly for about 5 minutes or until soft and beginning to caramelize.

Add mushrooms and cook for 2 minutes.

Add the sliced zucchini, crushed garlic and dried herbs to the onions in the pan and cook for a further 5 to 7 minutes. Grind in some salt and pepper to taste.

Preheat oven to 375°F (190°C).

Now preheat the oven to 375°F (190°C) (increase to 410F/210C if you have a regular oven i.e. not a fan oven).

Grease quiche dish, then spread onions, mushrooms, ham and cheese over the bottom.

Grease a standard quiche dish (around 9.5 inches/24 cm or similar - see note below) with a little butter, or spray with oil. Spread half of the onions and zucchini mixture evenly over the dish. Then scatter over half of the cheddar cheese and dot over half of the ricotta. Then sprinkle over the rest of the zucchini and cheeses.

Add milk to flour, then whisk in eggs, mustard, salt, pepper.

Whisk the eggs into the flour. Then slowly blend in the milk so that there are no lumps. Add the ¼ teaspoon each of salt and pepper.

Pour mixture into dish, then bake quiche for 30 to 40 minutes.

Pour the egg mixture evenly over the fillings in the dish. Then bake for 30 to 35 minutes, or until the mixture is puffed up and golden, and there are no longer any raw bits in the centre. Let cool for 10 to 15 minutes, then slice and serve.

Loved tucking into this today. Perfect to keep us going on a busy day. Prepped most of the ingredients yesterday ready for making up the egg mixture this morning. Looking forward to tweaking the ingredients based on what I have left in the fridge.

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Crustless Zucchini Quiche Recipe

'Magic' Crustless Zucchini Quiche

Top 2 crustless zucchini quiche recipes from across the web

The most viewed crustless zucchini quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crustless Zucchini Quiche Recipe

'Magic' Crustless Zucchini Quiche

The most viewed crustless zucchini quiche recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine