Easy Crustless Zucchini Quiche Recipe: This is a straightforward recipe for a crustless zucchini quiche that features fresh herbs, tomatoes, and shallots. This is an egg casserole that is ideal for breakfast, lunch, or a dinner that is not too heavy. Please include your preferred salad to accompany this dish (I have some suggestions for you below).
You should make sure to check out my suggestions and watch the video that is located at the bottom of this post in order to learn how to make this crustless quiche recipe. The healthy quiche, and in particular the crustless quiche, is something that I have a deep and deep love relationship with.
You can think of crustless quiche as an egg bake or egg casserole that is a bit lighter than quiche. This is because, in addition to not including a heavy crust, you can use milk instead of heavy cream. In addition, it is straightforward and less time-consuming to make because we are not going to be making a crust here.
Easy Crustless Zucchini Quiche Recipe
On the other hand, crustless quiche is one of those foods that manages to be both elegant and extremely useful at the same time. This is an excellent method for utilizing the vegetables that have been forgotten in the back of the refrigerator. Take, for example, the crustless zucchini quiche that we have today.
This straightforward recipe for zucchini quiche was conceived at the tail end of a long week, when I had exhausted all of my available ingredients, leaving me with only one single zucchini, a tomato, and some shallots. What a remarkable feat it is to transform a few simple ingredients into a nutritious meal, isn’t it?
Ingredients
- 1Â medium tomato sliced into thin rounds
- Private Reserve extra virgin olive oil
- 1 zucchini, sliced into rounds (about 8 ounces sliced zucchini)
- 3 shallots, sliced into rounds (about 3.5 ounces sliced shallots)
- Kosher salt and pepper
- 1 tsp sweet Spanish paprika, divided
- ½ cup part-skim shredded mozzarella (nearly 2 ounces)
- 2 tbsp grated Parmesan (about 0.35 ounces)
- 3Â large eggs, beaten
- ⅔ cup skim milk
-  ¼ teaspoon baking powder
- ½ cup white whole wheat flour OR all-purpose flour (about 2 ounces), sifted
- ¼ cup packed fresh parsley (about 0.2 ounces)
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INSTRUCTIONS
- Bake at a temperature of 350 degrees Fahrenheit. Sprinkle salt over the tomatoes that have been sliced and arrange them on a paper towel. Wait a few minutes, and then dry it off with a towel.In the meantime, heat two tablespoons of private information in a large cooking skillet.
- Olive oil that is extra virgin should be kept aside and heated over medium heat until it shimmers but does not smoke. To the pan, add shallots and zucchini. Use kosher salt, pepper, and a quarter teaspoon of sweet paprika to season the dish.
- The heat should be raised slightly, and the vegetables should be sautéed while being tossed frequently until they are tender and nicely colored (with some brown spots on the zucchini).
After the zucchini and shallots mixture has been cooked, transfer it to the bottom of a pie dish that is 9 inches in diameter and has been lightly oiled. - Sliced tomatoes should be arranged on top. Add mozzarella and Parmesan cheese, making sure to spread it out evenly. Eggs, milk, the remaining half teaspoon of paprika, baking powder, flour, and fresh parsley should be mixed together in a mixing bowl using one whisk.
- On top of the cheese mixture, pour the egg mixture into the pie dish for the final layer. Bake in an oven preheated to 350 degrees Fahrenheit for approximately thirty minutes, or until the egg mixture has completely set in the dish.
- Wait between five and seven minutes after removing from the oven before slicing it to serve. (Because of the baking powder, the quiche will have a slight puffiness, but it will quickly settle down as it allows itself to sit.)
Tips For Making The Best Crustless Zucchini Quiche
One vegetable that really shines when it comes to quiche is the zucchini. I am the perfect recipe for you if you are looking for a kosher-parve version of zucchini quiche that does not contain any dairy products. To begin, I will provide you with some pointers that will assist you in making the ideal quiche each and every time.
How Do I Store This Quiche To Enjoy Later?
Quiche made with zucchini that does not have a crust can be kept in the refrigerator for up to three days if it is stored in an airtight container. In order to prevent your quiche from drying out in the refrigerator, it is imperative that you keep it covered. Before you put it away, you should make sure that it has completely cooled down.
If you so desire, you can even put the quiche in the freezer. This can be accomplished by placing each slice in a bag that has a zipper and then freezing it for up to three months. After that, when you are ready to consume it, you need only reheat it in the oven or microwave until it is completely warm on the inside.
FAQ
Q1. What’s The Difference Between A Crustless Quiche And A Frittata?
A crustless quiche has a texture that is similar to that of custard, whereas a frittata is more similar to that of an omelet. A crustless quiche is typically prepared by baking it in the oven, whereas a frittata is typically prepared by cooking it on the stovetop.
Q2. Why Is My Zucchini Quiche Watery?
There are a variety of vegetables that, as they cook, release water, and zucchini is one of the vegetables that is known to do this.
- Make sure that your quiche does not become overly watery.
- After that, press or squeeze it between two towels to remove any excess moisture that may be present.
- To dry out, lay down on a paper towel in a flat position for a few minutes.
Q3. Can I Use Frozen Zucchini?
Indeed! Before you use it, simply defrost it in the refrigerator, and make sure to squeeze out any excess moisture that may be present.
