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Crustless Zucchini Quiche Recipe

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3.9 from 14 reviews

A light and savory crustless zucchini quiche that’s packed with fresh zucchini, eggs, and cheese for a healthy, gluten-friendly meal or snack. Perfect for brunch or a light dinner, this quiche is easy to prepare and bake, with a golden crust and tender inside.

Ingredients

Main Ingredients

  • 7 cups (2-2.5 lbs) shredded zucchini (measured before squeezing)
  • 8 large eggs
  • 1/2 cup spelt or whole wheat flour
  • 1/2 cup any hard cheese (shredded)
  • 1/2 cup Parmesan cheese (grated)
  • 1/2 cup chives or green onions (finely chopped)
  • 1 teaspoon salt
  • Ground black pepper (to taste)
  • Cooking spray (such as Misto)

Instructions

  1. Prepare the zucchini: Give the shredded zucchini a thorough squeeze to remove as much water as possible. Use a clean linen towel to wring the zucchini into a ball, catching the liquid for other uses like soups or smoothies. Transfer the squeezed zucchini to a medium bowl and set aside.
  2. Preheat and prep baking dish: Preheat your oven to 400°F (200°C). Spray a 9-inch pie dish or tart pan lined with parchment paper with cooking spray to prevent sticking.
  3. Whisk the egg mixture: In a medium bowl, whisk the eggs until well blended. Gradually add the flour while whisking continuously until the mixture is smooth and lump-free.
  4. Add cheeses and seasoning: Add the shredded hard cheese, grated Parmesan, salt, and ground black pepper to the egg and flour mixture. Whisk again until everything is evenly combined.
  5. Combine zucchini and egg mixture: To the bowl with the squeezed zucchini, add the finely chopped chives or green onions. Fold gently with a spatula to mix. Pour the egg, flour, and cheese mixture over the zucchini and stir well to combine all ingredients thoroughly.
  6. Transfer and bake: Pour the quiche mixture into the prepared baking dish, spreading evenly. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Broil for golden crust: Turn on the broiler and broil the quiche for a few minutes to achieve a golden crust on top. Watch closely to avoid burning.
  8. Cool and serve: Let the quiche cool slightly before cutting into eight slices. Serve warm or enjoy cold, depending on preference.

Notes

  • Squeezing the zucchini well is crucial to prevent a watery quiche.
  • Using a linen towel or cheesecloth works best for wringing out zucchini.
  • Choose your preferred hard cheese – cheddar, Gruyère, or Swiss all work well.
  • Broiling at the end adds a nice golden color and slight crispness to the top.
  • Leftover quiche can be stored in the refrigerator and eaten cold or reheated.
  • You can substitute whole wheat flour with gluten-free flour for a gluten-free version.

Find it online: https://yumntasty.com/crustless-zucchini-quiche-recipe/