This delicious Three-Cheese Zucchini Quiche, made lighter without heavy cream, is perfect for end-of-summer zucchini for breakfast,  brunch or lunch.

Equipment
Deep Pie Dish 9-inch
Ingredients

▢1 9-inch refrigerated pie dough
▢1 tablespoon extra-virgin olive oil
▢¼ cup diced red onion
▢1 large garlic clove, minced
▢2 medium zucchini, about 7 ounces each, cut into 1/8-inch thin slices
▢1 teaspoon kosher salt
▢Freshly ground black pepper
▢6 large eggs
▢½ cup skim milk
▢½ cup part-skim ricotta cheese
▢½ cup part-skim shredded mozzarella cheese
▢¼ cup freshly grated Parmesan cheese
▢2 tablespoons chopped basil, plus more for garnish

Instructions

Preheat oven to 350F. Remove the pie dough and allow to sit at room temperature while you prep your ingredients.
Roll the dough out on a well-floured work surface until it’s approximately 12- inches in diameter.
Transfer it to a 9-inch deep pie dish. Using your fingers, press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Then fold/crimp the overhanging dough.
Prick the bottom of the pie crust with the tines of a fork. Place crust on a small sheet pan (this makes is much easier to transfer to the oven once it’s filled).

Transfer the pie crust to your pre-heated oven and bake for 10 to 15 minutes, until par-baked. Then remove.

Meanwhile, heat the oil in a large skillet over medium heat.

Add the onion and garlic and sauté 30 seconds.  Add the zucchini, ½ teaspoon salt and pepper, to taste and toss to evenly combine.

Cook for 7-8 minutes, stirring every couple minutes, until the zucchini has softened and flavors combined. With a slotted spoon, transfer three-quarters of the zucchini to par-baked crust.

In a medium bowl, add the eggs, milk, ricotta, mozzarella, 2 tablespoons Parmesan, basil and ½ teaspoon salt and pepper, to taste. Using a fork, mix to combine until uniform.

Pour egg mixture into the crust over the zucchini. Top with remaining zucchini and 2 tablespoons Parmesan.

Cover the crust with aluminum foil so it doesn’t burn and place in oven quiche in oven.

Bake 350F 50 minutes to 1 hour, or until set and top is browned.

Remove from oven and allow to cool for at least 10 minutes before slicing and serving. Top with basil, slice into 6 pieces and serve.

Notes

If you’re trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition

Serving: 1 /6 slice, Calories: 307 kcal, Carbohydrates: 21 g, Protein: 15 g, Fat: 19 g, Saturated Fat: 7.5 g, Cholesterol: 202 mg, Sodium: 544 mg, Fiber: 1 g, Sugar: 5 g

Welcome to our recipe for Crustless Zucchini Quiche! This delicious and nutritious dish is perfect for breakfast, brunch, or even a light dinner. Packed with fresh zucchini, savory onions, and flavorful herbs, this quiche is sure to become a family favorite. Plus, it’s crustless, making it a healthier option that’s also gluten-free. Let’s dive into the details of how to make this tasty quiche.

Ingredients:

  • 2 medium zucchinis, grated
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 4 large eggs
  • 1/2 cup unsweetened almond milk (or any milk of your choice)
  • 1/2 cup shredded cheese (such as cheddar or Swiss)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Cooking spray

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or quiche pan with cooking spray and set aside.
  2. Prepare the Zucchini: Place the grated zucchini in a colander set over a bowl and sprinkle with salt. Let it sit for about 10 minutes to allow excess moisture to drain out. After 10 minutes, use your hands to squeeze out any remaining liquid from the zucchini.
  3. Cook the Onion: In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Remove from heat and let cool slightly.
  4. Combine Ingredients: In a large mixing bowl, beat the eggs together with the almond milk until well combined. Stir in the shredded cheese, chopped parsley, dried thyme, salt, and pepper. Add the grated zucchini and cooked onion to the egg mixture and mix until everything is evenly distributed.
  5. Bake the Quiche: Pour the zucchini and egg mixture into the prepared pie dish or quiche pan. Smooth the top with a spatula to create an even layer. Bake in the preheated oven for 35 to 40 minutes, or until the quiche is set and lightly golden on top.
  6. Serve: Remove the quiche from the oven and let it cool for a few minutes before slicing and serving. Garnish with additional fresh herbs, if desired. Enjoy warm or at room temperature.

Nutritional Information:

  • Serving Size: 1 slice (1/8 of the quiche)
  • Calories: 110
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 95mg
  • Sodium: 160mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 7g

Smart WW Points:

Each serving of this Crustless Zucchini Quiche is approximately 3 SmartPoints on the Weight Watchers program when prepared as directed. Enjoy this flavorful and satisfying dish as part of a balanced meal or snack, knowing that it’s both delicious and nutritious.

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.