Description
This Crustless Zucchini Tomato Quiche is a light, gluten-free dish that’s full of garden-fresh vegetables and rich, cheesy flavor. With no crust to worry about, it comes together easily and is perfect for brunch, lunch, or dinner. Make it ahead or serve it fresh—it’s a versatile, delicious staple for any time of day.
Ingredients
2 medium zucchini, thinly sliced
1 cup cherry or Roma tomatoes, sliced or chopped
6 large eggs
1 cup milk or half-and-half
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil or parsley
1 tablespoon olive oil (optional, for sautéing)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish.
2. Slice zucchini thinly and pat dry with paper towels. Slice or chop tomatoes and remove excess seeds.
3. (Optional) Heat olive oil in a pan and sauté zucchini for 2-3 minutes. Set aside to cool.
4. In a large bowl, whisk together eggs, milk, salt, pepper, and herbs. Stir in mozzarella and Parmesan cheese.
5. Fold zucchini and tomatoes into the egg mixture.
6. Pour the mixture into the greased dish and smooth out the top.
7. Bake for 35–40 minutes or until the center is set and golden on top.
8. Cool for 10 minutes before slicing and serving.
Notes
Pat the zucchini dry thoroughly to avoid a watery quiche.
Let the quiche rest after baking so it sets properly before slicing.
Customize with your favorite veggies like spinach, bell peppers, or mushrooms—just remove moisture first.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 3g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg
Keywords: crustless quiche, zucchini quiche, healthy breakfast