This Crustless Zucchini Quiche recipe creates a quiche that practically melts in the mouth with a light, creamy texture and a nutritious filling that’s absolutely packed with zucchini and just enough cheese for a pop of flavor!Enjoy a slice of this crustless zucchini pie warm, at room temperature, or chilled as a snack or part of a larger meal this summer!Then you’ll also love hash brown breakfast casserole, quinoa egg muffins, sweet potato breakfast casserole, and pressure cooker egg bites –the whole family loves them!The doughy crusts feels heavy on my stomach, and the amount of dairy never seems to sit right – even in many crustless versions.It’s also a perfect addition to a brunch spread with healthy french toast casserole.And for those times when I do feel like a bit of a crust, I’ve created two spaghetti squash quiche recipes, including one with kale and mushrooms and another with mixed vegetables.By omitting the pastry crust, this crustless zucchini quiche is lighter, healthier, and lower carb !Enjoy immediately, refrigerate for later, or freeze for months of delicious zucchini quiche!If you’ve never mixed flour into your quiche custard before, this might sound a little odd – but it helps stabilize the mixture and creates an even creamier texture.If you’ve never mixed flour into your quiche custard before, this might sound a little odd – but it helps stabilize the mixture and creates an even creamier texture.I do this by placing the zucchini in a linen towel, wringing it into a ball, and then squeezing it to remove all the excess liquid.: Next, add the zucchini and chives to the bowl and use a spatula to fold it into the egg mixture until thoroughly combined.I recommend broiling the zucchini quiche for a few minutes at the end of the baking process for a lovely golden crust.Add the zucchini quiche mixture, level with a spatula, and bake in the preheated air fryer at 320F/160C for 30 minutes.This crustless zucchini pie is fairly forgiving (thus versatile) to using ingredient subs and add-ins.Spice : You can easily add a little heat to this crustless zucchini pie with a pinch of red pepper flakes or some chili/cayenne powder added to the egg mixture.: You can easily add a little heat to this crustless zucchini pie with a pinch of red pepper flakes or some chili/cayenne powder added to the egg mixture.Other vegetables: This zucchini quiche recipe is actually fairly versatile and open to extra or substituted veggies.I particularly like pairing zucchini with spinach (2-3 handfuls roughly ripped/chopped), corn, onions, peppers, etc.This zucchini quiche recipe is actually fairly versatile and open to extra or substituted veggies.I particularly like pairing zucchini with spinach (2-3 handfuls roughly ripped/chopped), corn, onions, peppers, etc.Place the zucchini in a bowl or colander, mix with 1 tsp salt, and then leave the rest for 15 minutes.The salt will help extract the liquid from the veg, making it easier to squeeze after.Place the zucchini in a bowl or colander, mix with 1 tsp salt, and then leave the rest for 15 minutes.The salt will help extract the liquid from the veg, making it easier to squeeze after.Leave some cheese to one side: That way, you can sprinkle it over the top of the crustless zucchini pie before baking.This crustless zucchini quiche has an amazingly delicate texture and practically melts in the mouth.However, for this specific recipe, a reader recommends baking the mixture in a greased muffin pan for around 18 minutes.You can also serve this crustless zucchini pie as part of a brunch spread alongside fruit (and fruit salad), Ukrainian breakfast potatoes, healthy almond flour blueberry muffins, banana pancakes, chocolate chia pudding, and/or quinoa granola with yogurt, etc.Make ahead: You can prepare the zucchini quiche mixture up to a day in advance and store it in the fridge covered.Storing: Allow the crustless zucchini quiche to cool and then refrigerate the leftovers in an airtight container for up to five days. .
Easy Zucchini Quiche Recipe
Easy Zucchini Quiche Recipe is a dish you can throw together in minutes.A cheesy zucchini quiche with a buttery and flaky crust.I wanted to create a fun and easy meatless quiche featuring summer produce.Step 2: Then you will start to assemble your quiche I used a store bought crust.Add seasonings and salt and pepper to taste and pour into your pie plate.Slice and serve up this easy and delicious zucchini quiche recipe!I love the crust paired with the zucchini but go right ahead and do crustless if you want a gluten free dish.Swap out the cheese for something different like mozzarella, pepper jack, etc.This is so easy to change up to fit your taste buds.A cheesy zucchini quiche with a buttery and flaky crust.Bake on 350 for 30-40 minutes or until a toothpick comes out of the center clean.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Mandoline Slicer Nutrition Information: Yield: 8 Serving Size: 1.Please leave a comment on the blog or share a photo on Pinterest. .
Easiest Zucchini Quiche Recipe
This is easy, and you have to understand that you sacrifice taste for ease of prep and cooking.The sharp cheddar and some salt/pepper to taste gives it some needed flavor, and it sets up nicely.If I were going to make this for guests, I would take the time to add some other ingredients/spices or find a more complicated recipe. .
Cheesy Zucchini Quiche
This Cheesy Zucchini Quiche is super simple to make and perfect for any meal of the day!It is such a simple dish to prep and execute and you can make it to suit your own taste!Whether you have a favorite ingredient or just need to use up some aging items in your fridge, quiche is definitely your friend!Today I’m showing you how to make the perfect, any time of day, cheesy zucchini quiche with a whole list of add-ons if you choose!Traditionally a french cuisine, quiche is a savoury dish that consists of a pastry crust filled with eggs, milk and cream, vegetables, and meat or seafood.It has been particularly known as a “party’ food, but I’m telling you – I’ve eaten it for breakfast, lunch, and dinner.Wet ingredients – ice water, milk, butter, shredded mozzarella.Prepare pie crust: Combine flour, salt and pepper, oregano and basil in a food processor.Make the filling: In a medium skillet melt the butter and add in basil and oregano.Mix in onion and allow to sauté for 3-4 minutes – once soft and translucent add in zucchini and allow to soften.In a small bowl, whisk together milk and eggs; set aside.To avoid over-browning cover the edges loosely with tinfoil for the last 15 minutes of cook time.Frittata’s are sturdy and solid while quiche is meant to be moist and melt in your mouth.And while that doesn’t sound overly appealing, just keep in mind that quiche is meant to be creamy and soft with contrast from the textures of your chosen ingredients; in our case, zucchini.I much prefer a bit of warmth to my quiche but I do know people who love it cold!Don’t forget, because quiche is a custard, it needs to be refrigerated within 2 hours of cooling.Preheat your oven to 325 degrees, cover your quiche with aluminum foil and bake for about 15 minutes. .
Zucchini Quiche with Basil • Food Folks and Fun
I love zucchini quiche during the summer because they’re easy to whip together, and I can make them in the morning when my kitchen is much cooler.This means no heating up the kitchen during the hottest part of the day and more pool time for the kids and me!In a large skillet, heat the oil and then add the zucchini, shallot, garlic, and salt.Then transfer the zucchini filling to a bowl and toss with basil and flour.Lastly, pour the mixture into an unbaked pie crust and bake for about 35 minutes.That’s why you must cook out most of the liquid from the zucchini before adding it to the custard filling.If you can’t find shallots, then you can use ½ cup of red onion and 1 teaspoon of granulated sugar.Instead, remove the foil and reheat it in a 350 degree F oven for about 20-25 minutes.But you can eat it when it is hot, straight from the oven, or after it has cooled a bit and is still warm or at room temperature.Eat by Date states that quiche will stay fresh in the fridge for 3-4 days.A quiche is made with a crust and baked slowly in the oven.While it is safe to eat quiche at room temperature, it should not be left out overnight or all day.Instead, it should be refrigerated within just a couple of hours after baking it as it does contain dairy.Check out this post I wrote about the different ways you can reheat quiche.Serve it warm or at room temperature for a cool summer supper!5 from 5 votes Print Pin Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes Servings: 8 servings Calories: 222 kcal Author: Adapted from Cook’s Country Ingredients ZUCCHINI FILLING: ½ Tablespoon olive oil.1 8 ounce deep-dish frozen pie shell, thawed (I like Marie Callender’s the best) Instructions Move oven rack to lower-middle position and preheat oven to 350 degrees F. MAKE ZUCCHINI FILLING: In a large skillet over medium-low heat, heat oil until shimmering.Uncover and cook until the bottom of the pan is dry, often stirring, about 4-5 minutes.Transfer zucchini filling to medium bowl, toss with basil and flour and set aside to cool for 5 minutes.1 Tablespoon all-purpose flour, 3 Tablespoons chopped fresh basil MAKE CUSTARD: In a large bowl, whisk together eggs, half and half, salt, pepper, and nutmeg.2 Tablespoons freshly grated Parmesan cheese, 1 8 ounce deep-dish frozen pie shell, thawed (I like Marie Callender’s the best) BAKE QUICHE: Bake until quiche is set and crust is golden brown, about 34-38 minutes.You’ll find lots of opportunities to serve this Zucchini Quiche. .
Crustless Zucchini Quiche Recipe
Simple crustless zucchini quiche recipe with fresh herbs, tomatoes, and shallots.Be sure to check out my tips and watch the video for how to make this crustless quiche recipe toward the bottom of this post!Crustless quiche is one of those foods that are fancy and, at the same time, so deeply practical.The cooked zucchini and shallots also serve as the "crust" lining the bottom of my quiche dish, because here, I don't even bother making pastry.Still, I augmented the egg mixture with just a little bit of white wheat flour, so we still get a hearty quiche without the crust.This recipe is quite forgiving, and you can make it your own by adding in a handful of leafy greens like spinach, for example, or try different veggies according to what's in season.If you're into meal prep, you can make this crustless zucchini quiche a few days ahead and refrigerate. .
Easy Zucchini Quiche
Sometimes, you just have to dust off your copy of Mastering the Art of French Cooking, get out the flour and butter, make a pie crust from scratch, and bake the best quiche ever.Simply seasoned with salt, pepper, fresh thyme, and salty parmesan cheese, it’s a simple dish that’s perfect for breakfast, lunch, or dinner and will please a crowd (and the kids!A mandoline can make this process a whole lot easier, but it can also be achieved (carefully) with a sharp knife and steady hands.Since quiche takes a while to bake and set in the oven (about 45 minutes), you may need to cover the edges of the pie crust with foil if it’s starting to brown too quickly. .
Zucchini Quiche with Hashbrown Crust
Let’s talk about this zucchini quiche with hashbrown crust, because honestly, it’s my new favorite breakfast.Eggs are a great way to get a nutritious, protein-packed, filling breakfast in, even on your busiest of days.This quiche has shredded zucchini inside, which not only bulks up the filling, but also makes it very moist and flavorful.The zucchini in this recipe is a nice change-up from the usual pepper and onions mixture that I typically use for frittatas and omelets.To prep the zucchini, shred it using a box cheese grater over a large bowl.This helps cut down the calories a bit, but still gives you that filling protein you need for a nutritious breakfast.The hash browns and cheese together form a delicious nest for the filling to bake in.You can definitely shred your own hash browns, but buying them pre-shredded just saves you an additional step, and they are budget-friendly as well.If you shred your own, make sure to rinse them a couple of times to release some of the starch, and then squeeze them really dry before adding the other ingredients.To store the zucchini quiche with hashbrown crust, make sure it has fully cooled from the oven.You can either store it in the pie dish you baked it in (simply cover tightly with plastic wrap), or you can place the individual servings into smaller storage containers (I recommend using glass storage containers for meal prep, I use these).To reheat the quiche, you can simply microwave it, or you can pop it in the oven or air fryer to crisp up. .
Easy Quiche Recipe (with any fillings!)
Try this Easy Quiche Recipe for a delicious way to sneak in veggies and serve a fabulous meal.You only need a few ingredients to make this tasty quiche and it is perfect for busy weeknights.Serve it for dinner with a simple side salad and fresh fruit.We also love it with this Easy Tropical Fruit Salad Recipe.I went to a bridal luncheon once where they served several different types of quiche, fruit and salad and it was such a light and tasty meal.This recipe truly is good anytime of day and is simple enough for busy week nights.with either pie weights or dry beans so that the crust doesn’t puff up in the center as it bakes.Bake the pie crust for 13-15 minutes until the edges are lightly golden brown.In a large bowl, whisk together the eggs, milk, cream, salt and pepper.Top the spinach with the ham and 1 cup of the shredded cheese.Top the spinach with the ham and 1 cup of the shredded cheese.We love to add a side of fruit or a nice salad for the perfect dinner idea.Using the perfect ration of eggs and milk make the quiche light and fluffy.Make sure to put pie weights or beans to keep your crust flat.Make sure to put pie weights or beans to keep your crust flat.This ensures that the bottom and the top of the quiche gets a golden brown and crispy edges.This ensures that the bottom and the top of the quiche gets a golden brown and crispy edges.This is great for Saturday brunch or busy weeks when you have a lot going on.We love serving quiche for a Mother’s Day brunch or a baby shower.We have even added in pepper jack cheese for a little spice to the mix.We have even added in pepper jack cheese for a little spice to the mix.Change the seasoning – Add in some nutmeg for a surprising depth of flavor.Add more veggies- squash, tomato, broccoli or egg plant.Once you have mix together your egg mixture, pour into a greased pie dish.Since you do not have a crust, you just need to make sure you egg is the perfect doneness before removing from the oven.Try this Easy Quiche Recipe for a great breakfast that everyone will love.▢ 1 1/2 cup cheddar cheese (shredded) Instructions Preheat the oven to 375 degrees F.Bake the pie crust for 13-15 minutes until the edges are lightly golden brown.In a large bowl, whisk together the eggs, milk, cream, salt and pepper.Pour the egg mixture on top of these ingredients in the pie crust.Let the quiche cool for 5-10 minutes to set and then it’s ready to slice and serve.Gruyere, white cheddar or mozzarella would all be delicious in this quiche recipe.*Make sure the quiche has cooled completely at room temperature before refrigerating leftovers. .
Zucchini Quiche with Bacon and Hash Brown Crust
This Zucchini Quiche with Bacon and Hash Brown Crust is perfect for breakfast, lunch, dinner or any time in between!The crispy hash brown crust just takes it over the top and did I mention BACON??If there is one food on earth that works for breakfast, lunch and dinner, it has to be quiche.It’s so easy to switch up the types of cheese, veggies, and meat that go into a quiche.Years ago, I shared this zucchini and green chile quiche that my sister had made for me.Here’s the thing, I made this delicious quiche recipe with the very best ingredients I could find and you can taste it in every single bite.Open Nature Plain Nonfat Greek Yogurt Strained << I keep this on hand for protein shakes and baking and I can’t believe what it did for this quiche – incredible!I keep the individual 5 oz cups on hand for quick snacks too – so yummy with some fresh fruit and granola!I keep the individual 5 oz cups on hand for quick snacks too – so yummy with some fresh fruit and granola!I love this line of products because it embodies all that I want for my family – clean, high quality, minimally processed, no artificial ingredients.Open Nature offers over 400 products that go a long way in making me feel better about what I feed my family.The Greek yogurt takes care of everything – adding richness, creaminess, and moisture to the quiche as well as protein (fist bump).Print Pin 5 from 10 votes Zucchini Quiche with Bacon and Hash Brown Crust This Zucchini Quiche with Bacon and Hash Brown Crust is perfect for breakfast, lunch, dinner or any time in between!The crispy hash brown crust just takes it over the top and did I mention BACON??2 tbsp unsalted butter melted Quiche Filling 1/2 lb bacon cooked, crumbled.3 cups shredded cheese (Sharp Cheddar, Gruyere, Monterey Jack, Dubliner, Pepper Jack - a combination of 2 or more works best) Instructions Grate the zucchini onto a clean kitchen towel and squeeze dry, removing as much excess liquid as possible.Press hash browns into the bottom and up the sides of the pie plate firmly, forming a crust.Quiche Filling Cook bacon in a large sauté pan over medium high heat until crispy, about 6 to 8 minutes on each side.Add the diced shallots and sauté over medium heat for 3 to 4 minutes or until translucent and soft.Cook the zucchini and shallots for an additional 3 to 5 minutes, stirring occasionally.Combine the flour, baking powder, and salt in a small bowl.Pour filling into hash brown crust and bake for 35 to 40 minutes or until center is set, the top is puffed and golden brown and a toothpick inserted into the center comes out clean.For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’. .