Crustless Zucchini Tomato Quiche
A cozy and comforting crustless quiche packed with fresh zucchini, tomatoes, cheese, and herbs, perfect for family gatherings or a hearty breakfast.
Ingredients
Main Ingredients
- 2 medium zucchinis, grated Squeeze out excess moisture.
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or mozzarella) Feel free to mix or use a smoky cheese for flavor.
- 4 large eggs
- 1/2 cup milk (or a dairy-free alternative) For dairy-free version, substitute with a plant-based alternative.
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
Preparation
- Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture to prevent a soggy quiche.
- In a large bowl, whisk together the eggs, milk, dried basil, salt, and pepper.
- Stir in the grated zucchini, halved cherry tomatoes, and shredded cheese until well combined.
Baking
- Pour the mixture into a greased pie dish or a baking dish.
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the quiche is set and lightly golden on top.
Serving
- Once baked, allow the quiche to cool slightly before slicing.
- Serve warm or at room temperature.
Notes
Tips: Let the zucchini drain to ensure the quiche is fluffy. Consider using fresh herbs like thyme or parsley for added freshness. The quiche can be stored in the refrigerator for up to three days and can also be frozen for up to three months.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 10gProtein: 14gFat: 15gSaturated Fat: 7gSodium: 500mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!