Description
A light and satisfying crustless quiche packed with zucchini, cherry tomatoes, and creamy cheese — perfect for brunch, meal prep, or a healthy low-carb dinner.
Ingredients
- Zucchini: 2 medium (about 2 cups grated) – provides moisture, body, and subtle sweetness.
- Cherry Tomatoes: 1 cup, halved – for juicy, colorful bursts of flavor.
- Eggs: 4 large – the base of the rich, fluffy custard.
- Whole Milk: 1/2 cup – helps keep the quiche light and creamy.
- Heavy Cream: 1/2 cup – adds luxurious texture and richness.
- Shredded Gruyère or Cheddar Cheese: 1 cup – melty, savory, and comforting.
- Salt: 1 teaspoon – enhances overall flavor.
- Black Pepper: 1/2 teaspoon – adds gentle heat.
- Fresh Basil or Thyme: 1 tablespoon chopped – adds an herbal brightness.
- Olive Oil or Butter: 1 tablespoon – for greasing the dish and flavor depth.
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
- Combine Ingredients: Grate zucchini, toss with salt, rest 10 minutes, then squeeze out excess moisture.
- Prepare Your Cooking Vessel: Spread zucchini evenly in the dish, then layer halved tomatoes on top.
- Assemble the Dish: In a bowl, whisk eggs, milk, cream, salt, pepper, herbs, and cheese. Pour over veggies.
- Cook to Perfection: Bake for 35–40 minutes until the center is just set and top is golden.
- Finishing Touches: Cool for 10–15 minutes to allow the quiche to set before slicing.
- Serve and Enjoy: Serve warm, room temperature, or chilled with a side salad.
Notes
- Drain zucchini thoroughly to prevent excess moisture.
- Let quiche cool slightly for cleaner slices.
- Add sun-dried tomatoes or olives for extra flavor.
- Top with Parmesan or herbs before baking for extra flair.