Easy Crustless Zucchini Quiche-Healthy & Delicious
Looking for a wholesome, satisfying meal that’s incredibly simple to make? This Easy Crustless Zucchini Quiche is your answer! Packed with fresh vegetables and creamy cheese, it’s a delicious and healthy option perfect for breakfast, brunch, or a light dinner. Say goodbye to fussy crusts and hello to effortless flavor!
Ingredients
- 2 medium zucchinis (about 3 cups shredded)
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 1 clove garlic, minced
- 4 large eggs
- 1/2 cup milk (any kind)
- 1/4 cup all-purpose flour (or gluten-free blend)
- 1 cup shredded cheddar cheese (or a blend)
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- Fresh parsley or chives, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan.
- Shred the zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as possible. This step is crucial for a firm quiche.
- In a medium skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, milk, flour, salt, pepper, and nutmeg (if using) until well combined and smooth.
- Stir in the squeezed shredded zucchini, the cooled onion and garlic mixture, shredded cheddar cheese, and Parmesan cheese (if using) into the egg mixture.
- Pour the mixture into the prepared pie dish, spreading it evenly.
- Bake for 35-45 minutes, or until the quiche is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.
- Remove from the oven and let rest for 5-10 minutes before slicing and serving. Garnish with fresh parsley or chives if desired.
