Crustless Zucchini Tomato Quiche

by

Description

This Crustless Zucchini Tomato Quiche is a light, healthy, and flavorful dish perfect for breakfast, brunch, or even a light dinner. Instead of a heavy crust, the eggs and cheese create a custard-like base that holds together tender zucchini, juicy tomatoes, and savory herbs. It’s gluten-free, lower in carbs, and super easy to prepare—plus, it looks as beautiful as it tastes!

Ingredients For Crustless Zucchini Tomato Quiche

  • 2 medium zucchinis, thinly sliced

  • 2 medium tomatoes, thinly sliced

  • 1 small onion, finely chopped

  • 4 large eggs

  • 1 cup milk (or half-and-half for creamier texture)

  • 1 cup shredded cheese (cheddar, mozzarella, or Swiss)

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 tsp dried oregano (or Italian seasoning)

  • ½ tsp salt

  • ½ tsp black pepper

  • 2 tbsp fresh parsley or basil, chopped (optional for garnish)

 Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish with a little olive oil.

  2. Prepare vegetables: Heat olive oil in a skillet. Sauté onion and garlic until fragrant. Add zucchini slices and cook for 3–4 minutes until slightly tender. Remove from heat.

  3. Arrange layers: Spread zucchini mixture evenly in the pie dish. Place tomato slices on top in a circular pattern.

  4. Whisk eggs: In a bowl, whisk together eggs, milk, salt, pepper, and oregano.

  5. Add cheese: Sprinkle half the cheese over the zucchini and tomatoes. Pour egg mixture evenly on top, then add the rest of the cheese.

  6. Bake: Place in the oven and bake for 35–40 minutes, or until the quiche is set and golden on top.

  7. Cool & serve: Let rest for 5–10 minutes before slicing. Garnish with fresh herbs.

Servings

  • Makes 6 servings (a 9-inch pie dish).

Nutritional Info (per serving, approx.)

  • Calories: 170

  • Protein: 10g

  • Carbohydrates: 6g

  • Fat: 12g

  • Fiber: 1.5g

  • Sugar: 3g

(Values vary depending on cheese and milk used.)

 Notes

  • You can substitute zucchini with spinach, mushrooms, or bell peppers.

  • Use cherry tomatoes for a sweeter flavor and prettier presentation.

  • For a dairy-free version, swap cheese for vegan cheese and use almond milk.

  • This quiche can be served warm, at room temperature, or even cold.

 Tips

  • To prevent sogginess, lightly salt zucchini slices before cooking, let them sit for 10 minutes, and pat dry.

  • If you want a firmer texture, use less milk.

  • Add a sprinkle of Parmesan on top before baking for extra crispiness.

  • Leftovers can be refrigerated for up to 4 days or frozen for 2 months.

 Benefits

  • Low-carb & gluten-free (great for keto or diabetic-friendly diets).

  • Rich in protein from eggs and cheese.

  • Packed with vitamins & antioxidants from zucchini and tomatoes.

  • Quick & versatile – great for meal prep, breakfast, or light dinners.

Q & A

Q1: Can I make this ahead of time?
Yes! You can bake it ahead, store in the fridge, and reheat in the oven or microwave.

Q2: Can I use frozen zucchini?
Yes, but thaw and drain it well to avoid excess moisture.

Q3: Can I add meat?
Absolutely—cooked bacon, ham, or chicken make delicious add-ins.

Q4: Can I make it dairy-free?
Yes, use plant-based milk and vegan cheese.

Q5: How do I know it’s done?
The center should be set (not jiggly) and a knife inserted should come out clean.

Leave a Comment