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Crustless Zucchini Tomato Quiche

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A delightful crustless quiche bursting with fresh zucchini and tomatoes, perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 medium zucchinis, thinly sliced
  • 2 medium tomatoes, seeded and diced
  • 3 large eggs
  • 1 cup milk (whole or 2%)
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Sauté the olive oil and chopped onion in a large skillet over medium heat for about 3-4 minutes until translucent, then add the minced garlic and sauté for an additional minute.
  3. Add the thinly sliced zucchini, seasoning with a pinch of salt and pepper, and cook for about 5 minutes until softened slightly.
  4. Whisk together the eggs, milk, and heavy cream in a large bowl until smooth, adding in the dried basil, oregano, and any other seasonings.
  5. Combine the sautéed veggies and diced tomatoes into the egg mixture, then fold in the mozzarella and Parmesan cheeses gently.
  6. Grease a 9-inch pie dish or an oven-safe skillet with olive oil.
  7. Pour the vegetable and egg mixture into the prepared dish and sprinkle red pepper flakes on top if using. Bake for about 30-35 minutes until set and golden brown.
  8. Cool for at least 10 minutes before slicing and serving.

Notes

This quiche can be made ahead of time and can be stored in the fridge for up to 4 days. It also freezes well for longer storage.

Nutrition

Keywords: quiche, zucchini, tomatoes, brunch, vegetarian

Find it online: https://cleanplatecravings.com/crustless-zucchini-tomato-quiche/