Here’s a light, fluffy, and flavorful Crustless Zucchini Quiche—perfect for breakfast, brunch, or a simple dinner 🥒🥚
Crustless Zucchini Quiche
Ingredients
- 2 medium zucchini, grated
- 1 tsp salt (for draining zucchini)
- 5 large eggs
- ½ cup milk or half-and-half
- 1 cup shredded cheese (cheddar, mozzarella, or Swiss)
- ¼ cup grated Parmesan
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tbsp olive oil or butter
- ½ tsp black pepper
- ½ tsp dried oregano or thyme
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- Place grated zucchini in a bowl, sprinkle with salt, and let sit 10 minutes. Squeeze out as much liquid as possible.
- Sauté onion in olive oil until soft; add garlic and cook 30 seconds.
- In a large bowl, whisk eggs, milk, pepper, and herbs.
- Stir in zucchini, onion mixture, cheeses, and Parmesan.
- Pour into prepared dish.
- Bake 35–40 minutes, until set in the center and lightly golden.
- Rest 5–10 minutes before slicing.
Tips & Variations
- Add protein: Bacon, ham, or sausage
- Vegetarian boost: Mushrooms or spinach
- Low-carb: Already keto-friendly
- Dairy-free: Use plant milk + vegan cheese
If you’d like, I can convert this to mini muffin quiches, air fryer, or meal prep–friendly.
