Can I make Crustless Zucchini Quiche ahead of time?

Yes. It tastes excellent when prepared a day ahead and reheated before serving.

Why is my quiche watery?

Excess moisture from zucchini or tomatoes is usually the cause. Always sauté zucchini well and salt the tomatoes before assembling.

Can I use different cheeses?

Absolutely. Feta, cheddar, goat cheese, Gruyère, or Swiss cheese all work well.

Easy Crustless Zucchini Quiche Recipe

Name: Crustless Zucchini Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 medium tomato, sliced into thin rounds; 2 tablespoons extra virgin olive oil, plus more for greasing; 1 large zucchini, sliced into rounds; 3 shallots, sliced into rounds; 1 teaspoon sweet Spanish paprika, divided; Kosher salt, to taste; Black pepper, to taste; 1/2 cup shredded mozzarella cheese; 2 tablespoons grated Parmesan cheese; 3 large eggs, beaten; 2/3 cup whole milk; 1/4 teaspoon baking powder; 1/2 cup white whole wheat flour or all-purpose flour, sifted; 1/4 cup packed chopped fresh parsley

Description

A light and flavorful Crustless Zucchini Quiche made with tender zucchini, tomatoes, shallots, eggs, mozzarella, Parmesan, parsley, and sweet paprika. This easy Mediterranean-inspired recipe is perfect for breakfast, brunch, lunch, or a light dinner.

Ingredients

Scale

1 medium tomato, sliced into thin rounds
2 tablespoons extra virgin olive oil, plus more for greasing
1 large zucchini, sliced into rounds
3 shallots, sliced into rounds
1 teaspoon sweet Spanish paprika, divided
Kosher salt, to taste
Black pepper, to taste
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
3 large eggs, beaten
2/3 cup whole milk
1/4 teaspoon baking powder
1/2 cup white whole wheat flour or all-purpose flour, sifted
1/4 cup packed chopped fresh parsley

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Instructions

Preheat the oven to 350°F. Lightly grease a 9-inch pie dish with olive oil.
Arrange the tomato slices on paper towels and sprinkle them lightly with salt. Let them rest for a few minutes, then pat them dry to remove excess moisture.
Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
Add the zucchini and shallots. Season with 1/2 teaspoon paprika, a pinch of salt, and black pepper.
Increase the heat slightly and sauté, tossing regularly, until the vegetables are tender and beginning to brown.
Transfer the zucchini and shallot mixture to the prepared pie dish and spread it evenly across the bottom.
Arrange the tomato slices over the vegetables, then sprinkle the mozzarella and Parmesan evenly on top.
In a mixing bowl, whisk together the eggs, milk, remaining 1/2 teaspoon paprika, baking powder, flour, and parsley until smooth.
Pour the egg mixture evenly over the vegetables and cheese.
Bake for about 30 minutes, or until the center is fully set and the top is lightly golden.
Remove the quiche from the oven and let it rest for 5 to 7 minutes before slicing and serving.

Notes

Sauté the zucchini thoroughly to remove excess moisture and prevent a watery quiche.
Salting and drying the tomato slices helps the filling set properly.
The quiche may puff slightly in the oven because of the baking powder, then settle as it cools.
For a gluten-free version, replace the flour with a suitable gluten-free flour blend.
Feta, cheddar, goat cheese, or Gruyère may be substituted for the mozzarella or Parmesan.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual slices in a 300°F oven until warmed through or microwave briefly on low power.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast and Brunch
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice
Calories: 103
Sugar: 2.9 g
Sodium: 116.3 mg
Fat: 4.4 g
Saturated Fat: 2 g
Unsaturated Fat: 1.8 g
Trans Fat: 0.01 g
Carbohydrates: 10 g
Fiber: 1.7 g
Protein: 6.5 g
Cholesterol: 70.4 mg