There’s something wonderfully refreshing about a dish that celebrates the simple beauty of vegetables, and my Crustless Zucchini Quiche does just that. Inspired by the abundance of zucchini from my garden, I found myself craving a meal that was both hearty and healthy. This recipe is a delightful twist on the classic quiche, trading the heavy crust for a soft, creamy base packed with vibrant flavors.
Imagine the warm aroma of sautéed shallots mingling with fresh tomatoes and the gentle notes of herbs as they come together in the oven. The result is a delightful fusion of comfort food and nutrition, making it perfect for any time of day—breakfast, lunch, or a light dinner. Plus, it’s gluten-free, low-carb, and vegetarian, ensuring that everyone at your table leaves satisfied. Whether you’re a culinary novice or a seasoned chef, this easy recipe will quickly become a staple in your kitchen. Let’s dive into how to create this deliciously satisfying dish!
Why Is Crustless Zucchini Quiche a Must-Try?
Delightful Flavor: The harmonious blend of fresh veggies and aromatic herbs creates a mouthwatering experience that’s hard to resist.
Gluten-Free Goodness: You can savor this dish without any guilt, making it perfect for gluten-sensitive diners.
Easy to Prepare: With minimal cooking skills required, you’ll find this recipe accessible and straightforward.
Versatility at Its Finest: Customize with your favorite vegetables or cheeses for a personal touch, like adding cooked spinach for extra nutrition.
Perfect for Any Meal: Enjoy this quiche as a satisfying breakfast, a light lunch, or a delightful dinner.
Crustless Zucchini Quiche Ingredients
For the Vegetable Base
- Medium Tomato – Adds juiciness and flavor; use beefsteak or heirloom tomatoes for best results.
- Large Zucchini – Provides bulk and texture; can replace with yellow squash if needed.
- Shallots – Brings sweetness and depth; can substitute with onions for a stronger flavor.
- Extra Virgin Olive Oil – For sautéing vegetables and greasing the dish; can substitute with avocado oil if desired.
- Sweet Spanish Paprika – Adds color and mild sweetness; smoked paprika can enhance the flavor profile.
For the Quiche Mixture
- Large Eggs – Vital for quiche texture and binds the mixture; no substitute recommended.
- Milk – Adds moisture and creaminess; can use almond milk for a dairy-free version.
- Baking Powder – Helps the quiche rise slightly; do not skip for the desired texture.
- White Whole Wheat Flour/All-Purpose Flour – Provides body; gluten-free flour can be used as a substitute.
For the Cheese Layer
- Shredded Mozzarella – Adds creaminess and stretchiness; substitute with cheddar for a sharper taste.
- Grated Parmesan – Contributes nuttiness and a savory finish; Pecorino Romano can be used as an alternative.
For Garnishing
- Chopped Parsley – Freshness that enhances flavor; can swap with basil or chives for variety.
- Kosher Salt – Enhances all flavors; use sea salt or table salt if unavailable.
- Black Pepper – Adds heat; adjust according to taste.
With this ingredient list, you’re well on your way to creating a fantastic Crustless Zucchini Quiche that delivers both on taste and nutrition!
How to Make Crustless Zucchini Quiche
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Preheat Oven: Start by preheating your oven to 350°F (175°C). This warming will ensure your quiche cooks evenly and sets perfectly.
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Prepare Tomatoes: Sprinkle the medium tomato with kosher salt. Let it sit for a few minutes to expel excess moisture, then pat it dry with a paper towel to keep the quiche from becoming too watery.
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Sauté Vegetables: In a skillet, warm 2 tablespoons of extra virgin olive oil over medium heat. Add the large zucchini and chopped shallots, seasoning with sweet Spanish paprika, salt, and black pepper. Sauté until the vegetables are tender and slightly browned, about 5-7 minutes.
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Assemble the Base: Transfer the sautéed zucchini and shallots to a lightly oiled 9-inch pie dish, pressing them down as if creating a crust. Layer the sliced, salted tomatoes on top, followed by a generous sprinkle of shredded mozzarella and grated Parmesan.
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Mix Quiche Filling: In a medium bowl, whisk together the large eggs, milk, remaining paprika, baking powder, and flour until well combined. Finally, stir in the chopped parsley for that extra freshness.
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Combine and Bake: Pour the egg mixture over the layered vegetables and cheese in the pie dish. Bake for about 30 minutes, or until the egg mixture is set and lightly golden on top. Let cool for 5-7 minutes before slicing and serving.
Optional: Garnish with additional chopped parsley for a vibrant finish.
Exact quantities are listed in the recipe card below.
Crustless Zucchini Quiche Variations
Looking to elevate your crustless zucchini quiche? Here are some tasty options to spark your culinary creativity!
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Spinach Boost: Fold in a cup of cooked spinach for added nutrition and flavor. It pairs beautifully with the other veggies.
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Mushroom Medley: Sauté sliced mushrooms along with the zucchini for an earthy depth. This creates a delightful umami flavor in every bite.
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Cheese Swap: Swap mozzarella for crumbled feta or goat cheese for a tangy, creamy twist that will surprise your taste buds.
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Herb Infusion: Replace parsley with fresh basil or dill for a refreshing aromatic flair. Both options perfectly complement the zucchini.
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Smoky Flavor: Use smoked paprika instead of sweet for a delightful twist. It adds a deep, rich flavor that will elevate your quiche.
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Layered Veggies: Incorporate sliced bell peppers or roasted red peppers for extra color and sweetness. This adds a gorgeous vibrancy to your dish!
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Nuts for Crunch: Sprinkle chopped walnuts or pine nuts on top before baking for a delightful crunch that contrasts beautifully with the creamy filling.
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Spicy Kick: Add diced jalapeños or a dash of red pepper flakes for a hint of heat. This is perfect if you enjoy a little spice in your meals!
What to Serve with Crustless Zucchini Quiche?
Elevate your dining experience with delightful pairings that complement this light and flavorful quiche wonderfully.
- Mixed Green Salad: A refreshing salad with a light vinaigrette contrasts the creamy quiche while adding crunchy textures.
- Roasted Asparagus: The earthy, slightly nutty flavors of roasted asparagus enhance the dish’s freshness. The charred edges provide a lovely crunch.
- Herbed Quinoa: Packed with protein and flavor, this nutty side dish adds a wholesome touch and can be tailored with your favorite herbs.
- Sliced Avocado: Creamy avocado slices bring a rich texture that pairs beautifully with the lightness of the quiche. Throw in a squeeze of lemon for added brightness!
- Fresh Fruit Platter: A colorful array of berries and melons harmonizes the savory notes with sweetness, creating a pleasing balance on the plate.
- Chilled White Wine: A glass of crisp Sauvignon Blanc or a light Pinot Grigio will enhance the flavors and make for a refreshing sip alongside your meal.
- Garlic Bread: Crisp, warm garlic bread serves as a comforting addition that complements the quiche’s flavors, perfect for soaking up any remains.
With these ideal accompaniments, your meal will be a delightful celebration of flavors and textures, perfect for any occasion!
Make Ahead Options
These Crustless Zucchini Quiches are perfect for busy home cooks looking to save time in the kitchen! You can prepare all the vegetables—sautéed zucchini, shallots, and prepared tomatoes—up to 24 hours in advance. Just store them in an airtight container in the refrigerator to keep them fresh and avoid any moisture loss. When you’re ready to enjoy or serve the quiche, simply layer the prepped veggies in the pie dish with the cheese, whisk together the egg mixture, pour it on top, and bake as directed. This way, you’ll have a delicious, nutritious meal with minimal effort, making it feel just as delightful as when freshly made!
How to Store and Freeze Crustless Zucchini Quiche
- Fridge: Store your crustless zucchini quiche in an airtight container for up to 5 days to maintain freshness and flavor. Reheat individual slices in the microwave or oven before serving.
- Freezer: For longer storage, freeze the quiche in slices, separated by parchment paper, for up to 2 months. Wrap tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
- Thawing: When ready to enjoy, thaw in the fridge overnight, then reheat in the oven at 350°F (175°C) until warmed through. This will keep the quiche’s creamy texture intact.
- Reheating: Reheat individual slices in the microwave for quick meals or place the whole quiche in a preheated oven until hot, ensuring it’s evenly warmed for the best taste.
Expert Tips for Crustless Zucchini Quiche
- Tomato Prep: Make sure to pat dry the sliced tomatoes thoroughly to prevent a watery quiche. Moisture can ruin the ideal texture.
- Vegetable Sauté: Adjust the sauté time depending on how caramelized you prefer your zucchini and shallots. Keep an eye on them for the best results.
- Egg Mixture: Whisk the eggs well to ensure there are no pockets of egg whites in your filling. This ensures a smooth, creamy consistency across the quiche.
- Cutting Tips: Let the quiche sit for a few minutes before slicing. Use a sharp knife to make clean, neat cuts without squishing the layers.
- Flavor Boost: Experiment by adding herbs or spices that you love. Fresh dill or thyme can elevate your Crustless Zucchini Quiche for even more flavor.
Crustless Zucchini Quiche Recipe FAQs
How do I know if my zucchini is ripe enough?
Absolutely! Look for zucchini that is firm, glossy, and about 6-8 inches long. Avoid zucchini with dark spots all over or a dull appearance as these may signify overripeness. Fresh zucchini should feel heavy for its size and have a bright, green color.
What is the best way to store leftovers?
Store your crustless zucchini quiche in an airtight container in the fridge for up to 5 days. If you plan on enjoying leftovers throughout the week, individually wrapped slices make for easy reheating. Just cover with plastic wrap to keep it moist.
Can I freeze crustless zucchini quiche?
Yes, you can! For safe freezing, cut the quiche into slices and wrap each one with parchment paper. Then place them in a freezer-safe container or bag. It can last for up to 2 months in the freezer. Just remember to thaw in the fridge overnight before reheating.
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My quiche came out watery. What did I do wrong?
No worries! This can happen if the tomatoes weren’t dried adequately before adding them to the mixture. Make sure to sprinkle them with salt and pat them dry to remove excess moisture. Additionally, sautéing the zucchini and shallots thoroughly will help reduce water content, leading to a firmer quiche.
Is this quiche suitable for dietary restrictions?
Very much so! The crustless zucchini quiche is naturally gluten-free and vegetarian while being customizable for various needs. For a dairy-free version, use almond milk instead of regular milk and substitute the cheese with dairy-free alternatives. Always double-check that the alternative ingredients align with specific allergies.
Can I add other vegetables or ingredients?
The more the merrier! Feel free to incorporate cooked spinach, mushrooms, or even bell peppers to keep things interesting. For a flavor twist, try swapping out the mozzarella with feta or goat cheese, and adding fresh herbs like dill or thyme is a fantastic way to elevate the dish with minimal effort.
Delicious Crustless Zucchini Quiche for a Guilt-Free Meal
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Sprinkle the medium tomato with kosher salt, let it sit for a few minutes to expel excess moisture, then pat dry.
- In a skillet, warm 2 tablespoons of extra virgin olive oil over medium heat. Add the large zucchini and chopped shallots, seasoning with sweet Spanish paprika, salt, and black pepper. Sauté until tender and slightly browned, about 5-7 minutes.
- Transfer the sautéed zucchini and shallots to a lightly oiled 9-inch pie dish. Layer the sliced tomatoes on top, followed by shredded mozzarella and grated Parmesan.
- In a medium bowl, whisk together the eggs, milk, remaining paprika, baking powder, and flour until well combined. Stir in chopped parsley.
- Pour the egg mixture over the layered vegetables and cheese. Bake for about 30 minutes, or until set and lightly golden. Let cool for 5-7 minutes before slicing and serving.