Name: Crustless Zucchini Quiche
Prep time: 20 min
Cook time: 40 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: Your new weeknight hero has arrived! Are you looking for a way to sneak more veggies into your diet without sacrificing flavor or convenience? Look no further than this absolutely delightful crustless zucchini quiche. I know, I know, the thought of a quiche without a crust might sound a little… unusual. But trust me, this version is a revelation! It’s incredibly light, surprisingly satisfying, and bursting with fresh zucchini and savory goodness. People absolutely adore this dish because it’s so versatile – perfect for a light breakfast, a wholesome lunch, or even a quick and easy dinner. What truly makes our crustless zucchini quiche special is its simplicity and the way the tender zucchini melds beautifully with the creamy egg mixture, creating a dish that’s both healthy and incredibly comforting. Get ready to fall in love with this simple, yet elegant, meal.

Crustless Zucchini Quiche Recipe

Welcome to a delightfully light and flavorful quiche that skips the crust altogether! This Crustless Zucchini Quiche is perfect for a brunch, a light lunch, or even a healthy dinner. It’s packed with fresh zucchini and savory smoked gouda, making it a satisfying and surprisingly guilt-free dish. The absence of a crust makes it a fantastic option for those following a low-carb lifestyle or simply looking for a quicker, easier way to enjoy a classic quiche. We’ll be using some wonderful ingredients to create a dish that’s both elegant and incredibly easy to prepare. So, let’s get started and whip up this delicious crustless marvel!

Ingredients:

1 pound grated zucchini

1/2 teaspoon salt (for drawing out moisture from zucchini)

6 large eggs

1 cup heavy cream

8 oz smoked gouda cheese, shredded (or add 1/8 – 1/4 teaspoon liquid smoke for a smoky flavor without the cheese)

2 tablespoons snipped fresh chives

1/2 teaspoon dried dill

1/4 teaspoon salt (for the egg mixture)

1/4 teaspoon white pepper

2 teaspoons soft butter (for greasing the baking dish)

Cooking Instructions:

Preparing the Zucchini

The first crucial step in making a delicious crustless quiche is to properly prepare the zucchini. Grating the zucchini releases its moisture, which can make your quiche watery and affect its texture. We want a firm, set quiche, not a soggy one!

Gratin Zucchini and Remove Moisture: Take your 1 pound of grated zucchini and place it in a colander set over a bowl. Sprinkle the 1/2 teaspoon of salt evenly over the grated zucchini. This salt will act as a natural dehydrator, drawing out excess water. Let the zucchini sit in the colander for at least 15-20 minutes. You’ll be surprised at how much liquid accumulates in the bowl below. After the resting period, it’s time to squeeze out as much of the remaining moisture as possible. Grab handfuls of the grated zucchini and firmly squeeze them over the sink or back into the colander. You can also use a clean kitchen towel or cheesecloth to wrap the zucchini and wring out the water. The drier the zucchini, the better the texture of your final quiche.

Creating the Flavorful Base

Now that our zucchini is prepped and ready, we can move on to creating the rich and creamy egg mixture that will bind everything together. This is where the magic of a quiche truly happens!

Whisk the Egg and Cream Mixture: In a medium-sized bowl, crack your 6 large eggs. Whisk them thoroughly until the yolks and whites are well combined and the mixture is slightly frothy. Now, pour in the 1 cup of heavy cream. The cream adds a wonderful richness and helps create a tender, custardy texture. Add the snipped fresh chives, dried dill, 1/4 teaspoon of salt, and 1/4 teaspoon of white pepper to the egg and cream mixture. The chives and dill provide a lovely fresh, herbaceous note that complements the zucchini beautifully. White pepper is preferred here as it won’t leave visible dark flecks in your quiche, maintaining its aesthetic appeal. Whisk everything together until it’s all beautifully combined.

Assembling and Baking

With our zucchini moisture removed and our savory egg mixture ready, it’s time to bring it all together and get this quiche into the oven. The aroma that will fill your kitchen as it bakes is simply irresistible!

Combine and Add Cheese: To your bowl with the whisked egg and cream mixture, add the squeezed and drained grated zucchini. Gently fold the zucchini into the egg mixture, ensuring it’s evenly distributed. Now, it’s time for that star ingredient: the smoked gouda cheese! Add your 8 ounces of shredded smoked gouda cheese to the mixture. If you’re opting for the liquid smoke alternative, add 1/8 to 1/4 teaspoon of liquid smoke to the egg mixture in the previous step. Gently fold the cheese into the zucchini and egg mixture until it’s incorporated throughout. The smoky cheese will melt into the quiche, creating pockets of delicious, gooey flavor.

Prepare the Baking Dish and Pour: Preheat your oven to 375°F (190°C). Take a 9-inch pie plate or a similar-sized oven-safe baking dish. Generously grease the inside of the dish with the 2 teaspoons of soft butter. This will prevent the quiche from sticking and help create a slightly crisped bottom. Pour the entire mixture from the bowl into the prepared baking dish. Spread it out evenly so that the zucchini and cheese are distributed throughout the egg mixture. You can gently tap the dish on the counter a couple of times to help settle the mixture and release any large air bubbles.

Bake to Golden Perfection: Carefully place the baking dish into the preheated oven. Bake for 35-45 minutes, or until the quiche is set and the top is golden brown. You can test for doneness by gently inserting a knife into the center of the quiche; it should come out clean. If the top starts to brown too quickly before the center is set, you can loosely tent the dish with aluminum foil. Once baked, remove the quiche from the oven and let it cool for about 10 minutes before slicing and serving. This resting period allows the quiche to firm up further, making it easier to cut and serve cleanly. Enjoy your delicious, homemade crustless zucchini quiche!

Conclusion:

And there you have it – a delicious and incredibly easy Crustless Zucchini Quiche! This recipe is a true winner for so many reasons. It’s light, packed with fresh zucchini flavor, and wonderfully satisfying without the heaviness of a traditional crust. It’s also a fantastic way to use up garden zucchini and offers a healthy, protein-rich option for breakfast, brunch, or even a light dinner. I truly hope you’ll give this crustless zucchini quiche a try; it’s become a regular in my rotation and I’m confident it will in yours too!

Serving this quiche is a breeze. It’s fantastic on its own, but I love pairing it with a simple side salad dressed with a vinaigrette for a complete meal. It also makes for a lovely addition to a brunch spread alongside fresh fruit and perhaps some crispy beef bacon or sausage.

Don’t be afraid to get creative with variations! Feel free to add other vegetables like spinach, bell peppers, or mushrooms. Cheese lovers can mix in cheddar, Gruyère, or feta for extra flavor. And for a touch of freshness, a sprinkle of fresh herbs like chives or parsley just before serving is divine. I encourage you to experiment and make this crustless zucchini quiche your own!

Frequently Asked Questions:

Can I make this crustless zucchini quiche ahead of time?

Absolutely! You can bake the quiche completely and then refrigerate it. To reheat, simply place it in a moderate oven (around 350°F or 175°C) for 10-15 minutes, or until warmed through. It’s great for meal prepping!

What kind of zucchini is best for this recipe?

Medium-sized zucchini are generally ideal as they have a good balance of flesh and seeds. However, you can use larger ones too; just be sure to scoop out any excess watery seeds before shredding.

How can I make sure my quiche isn’t watery?

The key to preventing a watery quiche lies in thoroughly squeezing out the excess moisture from the shredded zucchini. After shredding, place the zucchini in a clean kitchen towel or cheesecloth and wring out as much liquid as possible. This step is crucial for a perfectly set quiche.

Crustless Zucchini Quiche

A light and flavorful crustless quiche featuring grated zucchini and smoky Gouda cheese, perfect for breakfast or brunch.

Prep Time
20 Minutes

Cook Time
40 Minutes

Total Time
1 Hours

Servings
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

Instructions

Step 1
Preheat oven to 350°F (175°C). Grease a 9-inch pie plate with soft butter.
Step 2
Squeeze excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth. Mix the squeezed zucchini with 1/2 tsp salt in a bowl.
Step 3
In a separate bowl, whisk together the 6 large eggs, heavy cream, snipped fresh chives, dried dill, 1/4 tsp salt, and white pepper.
Step 4
Stir the grated zucchini mixture and the 8 oz smoked Gouda cheese into the egg mixture. Pour the filling into the prepared pie plate.
Step 5
Bake for 35-45 minutes, or until the quiche is set and the top is lightly golden brown.
Step 6
Let stand for 10 minutes before slicing and serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Crustless Zucchini Quiche Recipe- Easy & Delicious

Crustless Zucchini Quiche Recipe

Ingredients: