Name: Crustless Zucchini Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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 is your new go-to for a light, flavorful, and surprisingly satisfying meal. Are you tired of heavy, carb-laden breakfasts or brunches? Do you have an abundance of zucchini from your garden or a farmer’s market haul? Then this crustless zucchini quiche is about to become your culinary best friend. It’s a dish that perfectly balances freshness with richness, making it a universal favorite for so many reasons. People adore its versatility – it’s fantastic for a lazy weekend brunch, a quick weeknight dinner, or even a delightful packed lunch. What truly sets this crustless zucchini quiche apart is its ability to showcase the subtle sweetness of zucchini without the distraction of a pastry shell. It’s a healthier, lighter take on a classic, proving that deliciousness doesn’t need a bulky base. Get ready to impress yourself and your loved ones with this simple yet elegant creation!

Crustless Zucchini Quiche Recipe

Are you looking for a delicious and healthy way to enjoy zucchini? This Crustless Zucchini Quiche is the answer! It’s a wonderfully versatile dish that’s perfect for breakfast, brunch, or even a light lunch. Unlike traditional quiches, this recipe skips the crust, making it a lighter option and ideal for those following a lower-carb lifestyle or simply wanting to reduce their intake of refined grains. The star of this dish is undoubtedly the fresh zucchini, which lends a subtle sweetness and a beautiful green fleck to the creamy, cheesy egg mixture. I love how adaptable this recipe is; you can easily swap out the cheese or add other vegetables like bell peppers or spinach. But for today, we’re focusing on the pure, unadulterated goodness of zucchini and smoky gouda!

Ingredients:

1 pound grated zucchini

1/2 tsp salt

6 large eggs

1 cup heavy cream

8 oz smoked gouda cheese ((or add 1/8 – 1/4 tsp liquid smoke))

2 tbsp snipped fresh chives

1/2 tsp dried dill

1/4 tsp salt

1/4 tsp white pepper

2 tsp soft butter

Cooking Instructions:

Let’s get started on this delightful crustless quiche! The key to a great zucchini quiche is managin extractg the moisture from the zucchini. We’ll tackle that first to ensure a perfectly set, non-watery result.

Step 1: Preparing the Zucchini

Begin extract by taking your 1 pound of grated zucchini. It’s important to grate it finely, as this helps it blend more seamlessly into the quiche. Once grated, place it in a colander set over a bowl. Sprinkle the grated zucchini with the first 1/2 teaspoon of salt. This might seem counterintuitive, but the salt will help draw out excess moisture from the zucchini. Let it sit for at least 15-20 minutes. While it’s draining, you can prepare your pie dish.

Step 2: Preparing the Pie Dish and Preheating the Oven

Preheat your oven to 375°F (190°C). Now, take your 2 teaspoons of soft butter and generously grease a 9-inch pie dish. Make sure to butter all the way up the sides as well, to prevent any sticking. If you’re using a non-stick pie dish, you might get away with slightly less butter, but I always err on the side of caution. Once the butter is spread, set the pie dish aside while we continue with the ingredients.

Step 3: Draining and Squeezing the Zucchini

After the zucchini has had time to drain and release its moisture, it’s time to get as much liquid out as possible. Take handfuls of the salted zucchini and squeeze them firmly over the bowl. You’ll be amazed at how much water comes out! If you have a fine-mesh sieve or cheesecloth, you can also use that to help squeeze out the moisture more thoroughly. The drier the zucchini, the better your quiche will set. Once you’ve squeezed out as much liquid as you can, discard the accumulated liquid and set the squeezed zucchini aside.

Step 4: Making the Egg Mixture

In a medium-sized bowl, crack your 6 large eggs. Whisk them thoroughly until the yolks and whites are well combined and there are no streaks of either. To the whisked eggs, add 1 cup of heavy cream. This creaminess is what gives the quiche its rich and luscious texture. Stir in the snipped fresh chives, 1/2 teaspoon of dried dill, the final 1/4 teaspoon of salt, and 1/4 teaspoon of white pepper. White pepper is my preference here as it adds a subtle warmth without the visual speckles that black pepper can sometimes leave. Whisk everything together until it’s well incorporated.

Step 5: Assembling and Baking the Quiche

Now, let’s bring it all together. Add the squeezed zucchini and the 8 ounces of grated smoked gouda cheese to the egg mixture. If you’re not using smoked gouda and want to impart a smoky flavor, now is the time to add 1/8 to 1/4 teaspoon of liquid smoke to the egg mixture. Gently stir everything together, ensuring the zucchini and cheese are evenly distributed throughout the egg mixture. Pour this entire mixture into your prepared buttered pie dish. Smooth the top with a spoon or spatula so it’s relatively even.

Step 6: Baking to Perfection

Carefully place the pie dish into your preheated 375°F (190°C) oven. Bake for approximately 35-45 minutes, or until the quiche is set in the center and lightly golden brown on top. You can test for doneness by inserting a knife near the center; if it comes out clean, the quiche is ready. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Once baked, remove the quiche from the oven and let it cool in the dish for about 10-15 minutes before slicing and serving. This resting period is crucial for the quiche to firm up properly and makes it much easier to cut clean slices. Enjoy this wonderfully light and flavorful crustless zucchini quiche!

Conclusion:

This Crustless Zucchini Quiche recipe is a true winner for so many reasons! It’s incredibly versatile, wonderfully light, and a fantastic way to use up that garden bounty of zucchini. The absence of a crust makes it a healthier and quicker option, perfect for busy weeknights or a leisurely weekend brunch. The creamy, savory filling packed with tender zucchini and your favorite additions is truly satisfying. I’ve found it to be a crowd-pleaser, even among those who might typically shy away from vegetarian dishes. Don’t hesitate to give this delightful crustless zucchini quiche a try – you won’t regret it!

For serving, this quiche is wonderful served warm or at room temperature. It pairs beautifully with a fresh green salad tossed with a light vinaigrette, or some roasted potatoes for a heartier meal. It also makes a fantastic make-ahead option for lunches throughout the week. Feel free to get creative with variations! Add cooked beef bacon or beef ham for a savory punch, sautéed mushrooms for an earthy depth, or a sprinkle of your favorite cheese like Gruyère or sharp cheddar.

Frequently Asked Questions about Crustless Zucchini Quiche:

Can I make this quiche ahead of time?

Absolutely! This crustless zucchini quiche is perfect for making ahead. You can bake it entirely and then reheat it gently in a low oven (around 300°F or 150°C) until warmed through. It also stores well in the refrigerator for 3-4 days and can be enjoyed cold or reheated.

How do I prevent my zucchini from making the quiche watery?

This is a common concern! The key is to properly prepare your zucchini. After shredding or dicing it, make sure to salt it generously and let it sit in a colander for about 15-30 minutes. This draws out excess moisture. Then, thoroughly squeeze out as much liquid as possible before adding it to your quiche mixture. This step is crucial for a perfectly set quiche.