Name: Crustless Zucchini Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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: the perfect answer to your weeknight dinner dilemma, or a delightful brunch option that impresses without the fuss! I absolutely adore this dish because it’s so incredibly forgiving and adaptable, making it a staple in my kitchen. What truly sets this crustless zucchini quiche apart is its lightness; you get all the savory, satisfying goodness of a classic quiche without the heavy, often time-consuming pastry. It’s a fantastic way to sneak in some extra vegetables, and the tender zucchini melds beautifully with creamy eggs and your favorite cheese and fillings. Whether you’re a seasoned cook or just starting out, this crustless zucchini quiche is remarkably easy to pull together, offering a wholesome and delicious meal that everyone will ask you to make again and again. Get ready to discover your new favorite go-to recipe!

Crustless Zucchini Quiche Recipe

Looking for a light yet satisfying breakfast or brunch option that’s incredibly easy to make? This Crustless Zucchini Quiche is a winner! It’s a fantastic way to use up that garden bounty of zucchini, and the absence of a crust makes it a healthier and quicker choice. The smoky depth of the gouda cheese perfectly complements the fresh zucchini, while herbs add a burst of flavor. This recipe is forgiving and can be adapted with your favorite additions, making it a versatile staple in my kitchen.

Ingredients:

1 pound grated zucchini

1/2 tsp salt

6 large eggs

1 cup heavy cream

8 oz smoked gouda cheese, shredded

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:

The beauty of this crustless quiche lies in its simplicity. We’ll start by preparing the star ingredient: the zucchini.

Preparing the Zucchini

1. Begin extract by grating your zucchini. You can use a box grater or a food processor with a grating attachment. Aim for a medium shred. Once grated, place the zucchini in a colander set over a bowl or the sink. Sprinkle the 1/2 teaspoon of salt over the grated zucchini and let it sit for at least 15-20 minutes. This is a crucial step as the salt draws out excess moisture from the zucchini. This prevents a watery quiche and ensures a better texture. After the resting period, gently but firmly squeeze handfuls of the grated zucchini to remove as much liquid as possible. You’ll be surprised how much water comes out! The drier the zucchini, the better your quiche will be.

Assembling the Quiche Base

2. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate or a similar sized baking dish with the 2 teaspoons of soft butter. Ensure the entire surface is coated to prevent sticking. This butter will also lend a subtle richness to the bottom of the quiche. Next, spread the squeezed, grated zucchini evenly into the prepared pie plate. You can gently press it down with the back of a spoon or your hands to create a somewhat compact base. This forms the foundation of our delicious crustless quiche, offering a delightful texture and flavor.

Creating the Custard Mixture

3. In a separate medium-sized bowl, whisk together the 6 large eggs until they are well combined and slightly frothy. Gradually whisk in the 1 cup of heavy cream until fully incorporated. This creamy base is what will bind everything together and give the quiche its signature richness. Now, it’s time to add the seasonings. Stir in the 2 tablespoons of snipped fresh chives, 1/2 teaspoon of dried dill, the remaining 1/4 teaspoon of salt, and the 1/4 teaspoon of white pepper. Whisk everything together until the herbs and seasonings are evenly distributed throughout the egg and cream mixture. The white pepper is great here as it won’t leave little black flecks in your beautiful quiche.

Incorporating the Cheese and Baking

4. Add the 8 ounces of shredded smoked gouda cheese to the egg and cream mixture. Gently stir it in until it’s evenly distributed. If you’re not using smoked gouda, but want that smoky essence, this is where you’d add 1/8 to 1/4 teaspoon of liquid smoke to the custard mixture. Pour this cheesy, eggy mixture evenly over the zucchini base in the pie plate. Ensure the liquid covers the zucchini as much as possible. For an extra cheesy topping, you can reserve a small handful of the shredded gouda and sprinkle it over the top of the quiche before baking.

Baking and Resting

5. Carefully place the pie plate in the preheated oven. Bake for 35-45 minutes, or until the quiche is set and the top is lightly golden brown. To check for doneness, gently insert 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 pie plate with aluminum foil. Once baked, remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving. This resting period is important as it allows the quiche to firm up further, making it easier to slice and preventing it from falling apart. Enjoy this delightful and healthy crustless zucchini quiche! It’s perfect served warm or at room temperature.

Conclusion:

This crustless zucchini quiche recipe is a true weeknight savior and a fantastic way to sneak in extra vegetables. Its beauty lies in its simplicity and versatility – no fiddly crust to worry about, just pure, delicious flavor packed into every bite. The tender zucchini melds perfectly with the creamy egg and cheese filling, creating a satisfying and surprisingly light meal that feels elegant enough for guests but is easy enough for a busy Tuesday. I truly hope you’ll give this delightful crustless zucchini quiche recipe a try; I promise you won’t be disappointed!

Serve this quiche warm or at room temperature, making it ideal for brunch, lunch, or a light dinner. It pairs wonderfully with a crisp green salad tossed with a vinaigrette or some roasted cherry tomatoes. For variations, don’t hesitate to get creative! Add sautéed mushrooms, diced bell peppers, or even some cooked spinach. A sprinkle of fresh herbs like chives or parsley just before serving adds a burst of freshness. You can also experiment with different cheeses – Gruyere, cheddar, or a blend of your favorites all work beautifully.

Frequently Asked Questions:

Can I make this crustless zucchini quiche ahead of time?

Absolutely! This quiche is excellent made ahead. Let it cool completely, then cover it tightly and refrigerate for up to 3 days. Reheat gently in a low oven (around 300°F or 150°C) until warmed through.

What can I do if my zucchini releases too much water?

A common issue! To combat watery zucchini, make sure to salt your shredded zucchini generously and let it sit in a colander for about 15-20 minutes. Then, squeeze out as much excess liquid as possible before adding it to the egg mixture. This step is crucial for a well-set quiche.

Can I freeze crustless zucchini quiche?

Yes, you can! Allow the baked quiche to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in an airtight freezer-safe container. It should keep well in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat as directed.