Crustless Zucchini Quiche Recipe- Easy & Delicious

The crustless zucchini quiche recipe is your new secret weapon for a healthy and incredibly satisfying meal. Are you tired of heavy, carb-laden breakfasts or brunches? Or perhaps you’re looking for a lighter, yet still delicious, way to incorporate more vegetables into your diet? Look no further! This delightful crustless zucchini quiche is the answer to all those cravings. It’s a dish that manages to be both incredibly light and wonderfully filling, making it perfect for a leisurely weekend brunch, a quick weeknight dinner, or even a portable lunch. What truly sets this crustless zucchini quiche apart is its versatility and the vibrant burst of flavor from fresh zucchini, complemented by creamy eggs and your favorite cheese. It’s so simple to prepare, yet the results are so impressive, you’ll wonder why you haven’t made it sooner.

Crustless Zucchini Quiche Recipe

Welcome to a delightful and surprisingly simple recipe that’s perfect for breakfast, brunch, or a light lunch: Crustless Zucchini Quiche! If you’re looking for a way to use up that abundant summer zucchini or just want a healthier, lighter take on a classic quiche, you’ve come to the right place. This recipe skips the crust, making it naturally gluten-free and incredibly quick to prepare. The star of the show, aside from the eggs and cream, is the zucchini, which adds a subtle sweetness and moisture that perfectly complements the smoky Gouda cheese.

Ingredients:

Preparing the Zucchini

The key to a great crustless quiche, especially one with vegetables, is managin extractg moisture. Zucchini, as we know, can release quite a bit of water. To ensure our quiche isn’t watery, we start by salting the grated zucchini. This step is crucial. Place your grated zucchini in a colander set over a bowl. Sprinkle it with 1/2 teaspoon of salt and give it a good toss. Let it sit for at least 15-20 minutes. You’ll be amazed at how much liquid it releases. After the resting period, it’s time to squeeze out as much of that liquid as possible. You can do this by hand, squeezing handfuls of the zucchini firmly over the sink, or by pressing it between layers of paper towels or a clean kitchen towel. The drier the zucchini, the better the texture of your quiche will be.

Making the Custard Base

While the zucchini is doing its thing, let’s prepare the rich and creamy custard base. In a medium bowl, whisk together the 6 large eggs until they are well combined and slightly frothy. To this, add 1 cup of heavy cream. The heavy cream is what gives our quiche its luxurious texture and decadent mouthfeel. Whisk the eggs and cream together until they are smooth and fully incorporated.

Now, let’s add the flavor enhancers. To the egg and cream mixture, add 2 tablespoons of snipped fresh chives. Fresh chives offer a delicate oniony flavor that pairs beautifully with zucchini and cheese. Next, add 1/2 teaspoon of dried dill. Dill is a classic herb for quiches and works wonderfully here, adding an earthy, slightly anise-like note. Finally, season the custard with 1/4 teaspoon of salt (remember, the zucchini has already been salted) and 1/4 teaspoon of white pepper. White pepper is preferred in quiches as it provides a subtle warmth without introducing dark flecks, maintaining a clean appearance. Whisk everything together until all the herbs and seasonings are evenly distributed throughout the custard.

Assembling and Baking

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Take a 9-inch pie dish or a similar-sized oven-safe baking dish. Generously grease the inside of the dish with 2 teaspoons of soft butter. This butter not only prevents sticking but also adds a lovely golden hue to the edges of the quiche as it bakes.

Now, we combine everything. Add the squeezed-dry grated zucchini to the prepared baking dish. Distribute it evenly across the bottom. Next, scatter the 8 ounces of grated or cubed smoked Gouda cheese over the zucchini. If you’re not using smoked Gouda and want that smoky essence, now is the time to add 1/8 to 1/4 teaspoon of liquid smoke to your egg and cream mixture. The smoked Gouda will melt into gooey, delicious pockets throughout the quiche, providing a wonderful depth of flavor.

Carefully pour the prepared egg and cream custard mixture over the zucchini and cheese. Ensure that the custard evenly coats the zucchini and fills the dish. Give the dish a gentle shake or tap to settle everything and eliminate any large air bubbles.

Place the baking dish on a baking sheet. This is a helpful tip to catch any potential spills or drips during baking, keeping your oven clean. Carefully transfer the baking sheet with the quiche into the preheated oven.

Bake for 35-45 minutes, or until the quiche is set and the top is golden brown and slightly puffed. You can check for doneness by gently inserting a knife into the center; it should come out clean, or the center should be just barely jiggly but not liquid. 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 rest for at least 10-15 minutes before slicing and serving. This resting period allows the quiche to firm up properly, making it easier to cut neat slices and ensuring the flavors meld beautifully. Enjoy this light, flavorful, and satisfying Crustless Zucchini Quiche! It’s a fantastic way to enjoy a healthy and delicious meal any time of day.

Conclusion:

This crustless zucchini quiche recipe is a real winner! It’s incredibly versatile, wonderfully light, and a fantastic way to sneak in extra vegetables. I love that it’s naturally gluten-free and lower in carbs than traditional quiches, making it a guilt-free indulgence for breakfast, brunch, lunch, or even a light dinner. The combination of tender zucchini, creamy eggs, and savory cheese is simply delightful. Don’t hesitate to give this crustless zucchini quiche a try – I promise you won’t be disappointed!

For serving, this quiche pairs beautifully with a fresh green salad tossed with a light vinaigrette, or a side of roasted cherry tomatoes. It’s also delicious on its own. If you’re feeling adventurous, consider adding some cooked spinach, crum extractbled beef bacon, or diced beef ham for extra flavor. Feel free to experiment with different cheeses too – Gruyère or sharp cheddar are excellent choices.

Frequently Asked Questions:

Can I make this crustless zucchini quiche ahead of time?

Absolutely! This quiche can be baked ahead of time and stored in the refrigerator for up to 3-4 days. Reheat gently in a low oven or microwave until warmed through. It’s perfect for meal prepping!

My zucchini is releasing a lot of water. How do I prevent a watery quiche?

This is a common concern with zucchini! The key is to salt the shredded zucchini and let it sit for about 15-20 minutes in a colander. This draws out the excess moisture. After it has sat, gently squeeze out as much liquid as possible before adding it to your egg mixture. This step is crucial for a perfectly set crustless zucchini quiche.

Can I add other vegetables to this recipe?

Yes, you can! Feel free to add other finely chopped vegetables like bell peppers, onions, or mushrooms. Ensure they are sautéed briefly before adding them to the quiche mixture to cook them through and remove excess moisture, similar to the zucchini preparation.

Crustless Zucchini Quiche

A flavorful and easy crustless quiche packed with zucchini and smoked gouda.

Prep Time
15 Minutes

Cook Time
50 Minutes

Total Time
5 Minutes

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

1. Step 1
   Preheat oven to 375°F (190°C). Grease a 9-inch pie plate or quiche dish with soft butter.
2. Step 2
   In a medium bowl, combine the grated zucchini and 1/2 tsp salt. Let it sit for 10 minutes to allow excess moisture to drain. Squeeze out as much liquid as possible from the zucchini using your hands or a clean kitchen towel.
3. Step 3
   In a separate large bowl, whisk together the 6 large eggs, heavy cream, snipped fresh chives, dried dill, 1/4 tsp salt, and white pepper.
4. Step 4
   Stir the squeezed zucchini and the shredded smoked gouda cheese into the egg mixture.
5. Step 5
   Pour the mixture into the prepared pie plate or quiche dish.
6. Step 6
   Bake for 40-50 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.
7. Step 7
   Let the quiche cool 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.