Name: Crustless Zucchini Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 servings
Ingredients: 1 pound grated zucchini; 1/2 tsp salt; 6 large eggs; 1 cup heavy cream; 8 oz smoked gouda cheese; 2 tbsp snipped fresh chives; 1/2 tsp dried dill; 1/4 tsp salt; 1/4 tsp white pepper; 2 tsp soft butter

Crustless Zucchini Quiche Recipe. Are you looking for a lighter, healthier way to enjoy your favorite brunch staple? Look no further! This crustless zucchini quiche is an absolute game-changer, and I can’t wait for you to try it. What I love most about this particular crustless zucchini quiche is how incredibly versatile it is. It’s perfect for a leisurely weekend brunch, a quick and satisfying weeknight dinner, or even a delightful packed lunch.

Why We Adore It

People adore this dish because it delivers all the creamy, eggy goodness of a traditional quiche without the fuss and heaviness of a pastry crust. The zucchini not only adds a wonderful freshness and subtle sweetness but also helps to keep the quiche wonderfully moist. It’s a fantastic way to use up those garden-fresh zucchinis or to add a nutritious boost to your meal.

What Makes it Special

What truly sets this crustless zucchini quiche apart is its effortless elegance. It bakes up beautifully golden and is surprisingly filling. You can customize it with your favorite cheeses, herbs, or even a little leftover cooked beef bacon or beef ham. It’s a recipe that’s as forgiving as it is delicious, making it a go-to for busy home cooks like me.

Crustless Zucchini Quiche Recipe

Welcome to a lighter, brighter way to enjoy quiche! If you love the creamy, savory goodness of a classic quiche but want to skip the fuss of a pastry crust, you’ve come to the right place. This Crustless Zucchini Quiche is incredibly easy to make, packed with flavor, and a fantastic way to use up that summer zucchini bounty. It’s perfect for breakfast, brunch, a light lunch, or even a weeknight dinner served with a simple side salad. The grated zucchini adds a wonderful moistness and a subtle sweetness that complements the rich, cheesy filling beautifully.

Ingredients:

1 pound grated zucchini

1/2 tsp salt (for zucchini)

6 large eggs

1 cup heavy cream

8 oz smoked gouda cheese, grated (or add 1/8 – 1/4 tsp liquid smoke to the cheese if not using smoked)

2 tbsp snipped fresh chives

1/2 tsp dried dill

1/4 tsp salt (for egg mixture)

1/4 tsp white pepper

2 tsp soft butter (for greasing the dish)

Cooking Instructions

Preparing this crustless quiche is a straightforward process that yields impressive results. The key to a great texture is properly preparing the zucchini.

Step 1: Prepare the Zucchini

The first and arguably most crucial step is dealing with the moisture in the zucchini. Zucchini contains a lot of water, and if we don’t remove it, our quiche will end up watery and less flavorful. Take your grated zucchini and place it in a colander set over a bowl or the sink. Sprinkle the 1/2 teaspoon of salt over the grated zucchini. This salt will help draw out the excess moisture. Let it sit for at least 10-15 minutes. You’ll see liquid pooling in the bowl below. Once it has rested, it’s time to squeeze out as much liquid as possible. You can do this by taking handfuls of the zucchini and squeezing them firmly over the sink, or by using a clean kitchen towel or cheesecloth to wrap the zucchini and wring it out. The drier you get the zucchini, the better your quiche’s texture will be. Don’t skip this step! It makes a significant difference.

Step 2: Prepare the Quiche Base

While the zucchini is draining and being squeezed, preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or a similar-sized baking dish with the 2 teaspoons of soft butter. Make sure to get the sides as well as the bottom. This will prevent the quiche from sticking and ensure easy removal. Once the zucchini is squeezed dry, spread it evenly across the bottom of the prepared baking dish. This will form the base of your crustless quiche.

Step 3: Whisk Together the Eggy Goodness

In a medium-sized bowl, crack your 6 large eggs. Whisk them vigorously until the yolks and whites are well combined and slightly frothy. Add the 1 cup of heavy cream to the eggs and whisk again until everything is smoothly incorporated. This creamy base is what gives the quiche its rich, custardy texture. Next, add the seasonings: 1/2 teaspoon dried dill, 1/4 teaspoon salt (remember we already salted the zucchini), and 1/4 teaspoon white pepper. White pepper is a nice choice here as it adds a subtle peppery note without the visible black flecks that black pepper would leave. Whisk everything together until thoroughly combined.

Step 4: Incorporate the Cheese and Chives

Now it’s time to add the star flavorings to your egg mixture. Stir in the grated 8 oz of smoked gouda cheese. The smoky flavor of gouda is truly delightful in this quiche, but if you can’t find it or prefer a different cheese, feel free to substitute with cheddar, Gruyère, or even Swiss. If you’re not using smoked gouda and want that hint of smokiness, this is where you’d add that 1/8 to 1/4 teaspoon of liquid smoke to the egg mixture. Stir gently until the cheese is distributed. Finally, fold in the 2 tablespoons of snipped fresh chives. Chives add a fresh, oniony brightness that cuts through the richness of the cheese and cream. Give it one final gentle stir.

Step 5: Assemble and Bake

Pour the egg, cream, and cheese mixture evenly over the prepared zucchini base in the baking dish. Gently spread it out so it covers the zucchini completely. You can give the dish a gentle shake to settle everything. Place the baking dish on a baking sheet. This is a good practice in case of any minor spills during baking. Bake in the preheated oven for 35-45 minutes, or until the quiche is set and the top is golden brown and slightly puffed. To test for doneness, insert a knife or a toothpick into the center. It should come out clean. If the top is browning too quickly before the center is set, you can loosely tent the quiche with aluminum foil.

Step 6: Rest and Serve

Once baked, carefully remove the quiche from the oven and let it rest for at least 10-15 minutes before slicing and serving. This resting period is important as it allows the quiche to firm up further, making it easier to cut neat slices. While it’s delicious served warm, this crustless zucchini quiche is also excellent at room temperature or even cold, making it a versatile dish for meal prep or picnics. Enjoy this guilt-free, flavorful quiche!

Conclusion:

So there you have it – a delicious and surprisingly easy Crustless Zucchini Quiche Recipe that’s perfect for any occasion! This recipe is a fantastic way to enjoy the bounty of fresh zucchini, offering a lighter, more nutrient-dense alternative to traditional quiches. The lack of a crust makes it naturally gluten-free and lower in carbohydrates, while still delivering all the satisfying creamy, savory goodness you expect. It’s a versatile dish that can be a delightful breakfast, a light lunch, or even a light dinner paired with a fresh salad. Don’t be afraid to get creative with your fillings; this crustless zucchini quiche is incredibly adaptable!

I truly encourage you to give this recipe a try. It’s a crowd-pleaser that’s both healthy and incredibly satisfying. Imagin extracte a fluffy, cheesy filling packed with tender zucchini and your favorite additions, baked to golden perfection. It’s a winner in my book, and I’m sure it will be in yours too!

Frequently Asked Questions:

Can I make this crustless zucchini quiche ahead of time?

Absolutely! This quiche is an excellent candidate for making ahead. You can bake it completely, let it cool, and then store it in the refrigerator for up to 3 days. Reheat individual portions gently in the oven or microwave until warmed through. It’s perfect for busy mornings or quick lunches.

What other vegetables can I add to this quiche?

The beauty of this crustless zucchini quiche is its adaptability. Feel free to swap out or add other vegetables like bell peppers, spinach, mushrooms, onions, or even small broccoli florets. Just be sure to sauté them beforehand to remove excess moisture, especially for watery vegetables like mushrooms and spinach, to prevent a soggy quiche.

Can I freeze this quiche?

Yes, you can freeze the baked crustless zucchini quiche. Let it cool completely, then wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.