If you’re on the hunt for a delightful dish that combines fresh garden flavors with rich, creamy goodness, look no further than this **Crustless Zucchini Tomato Quiche Recipe**. It’s an easy-to-make, gluten-free option bursting with tender zucchini, juicy cherry tomatoes, and savory cheeses, all baked into a perfectly set, crust-free quiche. Whether you’re serving breakfast, brunch, or a light dinner, this dish shines with every bite, showcasing vibrant colors and a satisfying texture that’s both comforting and fresh.
Ingredients You’ll Need
The magic behind this **Crustless Zucchini Tomato Quiche Recipe** comes from a handful of simple yet essential ingredients, each playing a special role in creating the perfect balance of flavor, texture, and color. From the delicate sweetness of sautéed onions and zucchini to the luscious creaminess of the cheeses and eggs, every component is crucial.
- 1 tablespoon olive oil: For sautéing the veggies and adding a subtle richness.
- 1 small onion, diced: Provides a sweet, aromatic base that softens beautifully when cooked.
- 2 cloves garlic, minced: Adds a fragrant, savory kick without overpowering the other flavors.
- 2 medium zucchini, thinly sliced: The star vegetable offering tender texture and mild sweetness.
- 1/2 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/4 teaspoon black pepper: Gives just the right amount of warmth and depth.
- 1/4 teaspoon dried thyme: A subtle herbaceous note that complements the vegetables.
- 4 large eggs: The binding agent that coaxes everything into a fluffy, custard-like texture.
- 1/2 cup whole milk: Adds creaminess and moisture without heaviness.
- 1/2 cup heavy cream: Boosts richness for that luscious, silky mouthfeel.
- 1 cup shredded mozzarella or Swiss cheese: Melts beautifully and imparts a mild, gooey goodness.
- 1/4 cup grated Parmesan cheese: Offers a sharp, salty punch and a golden finish on top.
- 1 cup cherry tomatoes, halved: Bursting with juicy brightness that contrasts perfectly with the creamy base.
- Fresh basil or parsley for garnish (optional): Adds a fresh, herbal pop to finish the quiche elegantly.
How to Make Crustless Zucchini Tomato Quiche Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 375°F and lightly greasing a 9-inch pie dish or quiche pan. This ensures your crustless quiche will come out cleanly without sticking, setting the stage for a flawless bake.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, warm up the olive oil. Toss in the diced onion and sauté for about 2 to 3 minutes until they soften and start to turn translucent. Then add the minced garlic, cooking for just 30 seconds to release its aroma without burning.
Next, add the thinly sliced zucchini along with salt, pepper, and dried thyme. Cook everything together until the zucchini becomes tender and most of the moisture evaporates, roughly 5 to 7 minutes. This step is crucial because it ensures the quiche won’t be watery and that the vegetables are perfectly cooked.
Step 3: Whisk the Custard Mixture
While your vegetables cool slightly, whisk together the eggs, whole milk, and heavy cream in a large bowl. This blend creates the silky, custard base that holds the quiche together with that iconic creamy texture.
Step 4: Combine Ingredients
Stir the shredded mozzarella (or Swiss cheese) and the cooled zucchini mixture into the egg custard. This combination of melted cheese and cooked veggies is what makes this quiche so irresistibly flavorful and hearty.
Step 5: Assemble and Bake
Pour the custard-vegetable mixture into your prepared quiche dish, smoothing it out evenly. Scatter the halved cherry tomatoes on top and sprinkle with the grated Parmesan cheese. The tomatoes add juicy bursts of flavor, while the Parmesan melts into a golden, slightly crisp finish.
Bake for 35 to 40 minutes, until the center is set and the top turns a lovely light golden color. Once baked, allow the quiche to cool for about 5 to 10 minutes. This resting time helps it firm up, making slicing easier and the flavors more harmonious.
How to Serve Crustless Zucchini Tomato Quiche Recipe
Garnishes
Fresh herbs such as basil or parsley bring a vibrant green contrast and an herbal fragrance to this already flavorful quiche. A few torn basil leaves or a sprinkle of chopped parsley right before serving gives it that fresh, just-picked-from-the-garden appeal.
Side Dishes
This quiche pairs delightfully with a crisp garden salad tossed in a light vinaigrette, or perhaps some roasted potatoes for a heartier meal. A bowl of fresh fruit or even a warm baguette with butter can round out your plate beautifully.
Creative Ways to Present
For brunch parties or special occasions, consider serving individual portions in mini ramekins or muffin tins. You can also layer the cherry tomatoes in colorful patterns on top before baking to add visual interest. Drizzle a little extra virgin olive oil or even a balsamic reduction around the plate to elevate the presentation.
Make Ahead and Storage
Storing Leftovers
Your **Crustless Zucchini Tomato Quiche Recipe** leftovers can be easily refrigerated in an airtight container for up to 3 days. Slices remain moist and flavorful, making for a quick breakfast or light meal the next day.
Freezing
While this quiche freezes well, it’s best to freeze it unbaked to preserve the texture of the vegetables and custard. If freezing baked portions, wrap them tightly in plastic wrap and foil before placing in the freezer; consume within 1 to 2 months for optimal taste.
Reheating
To reheat, simply warm slices in a preheated oven at 350°F for about 10 to 15 minutes, or microwave for 1 to 2 minutes until heated through. Reheating gently helps retain the quiche’s creamy texture without drying it out.
FAQs
Can I substitute the zucchini with other vegetables?
Absolutely! Spinach, mushrooms, or even bell peppers work wonderfully in this quiche. Just be mindful of moisture content and cook them adequately before adding to the custard.
Is this recipe suitable for gluten-free diets?
Yes, this quiche is naturally gluten-free since it contains no crust, making it a fantastic option for those avoiding gluten.
Can I use a dairy-free milk and cheese in this recipe?
Definitely! Using plant-based milk like almond or oat milk and vegan cheese alternatives can make the recipe dairy-free, though the texture and flavor might vary slightly.
How long can I keep leftovers in the fridge?
Leftover quiche slices can be stored in the refrigerator for up to 3 days in an airtight container without losing quality.
What is the best way to reheat the quiche?
Reheating gently in the oven at 350°F is the best way to bring back the original creamy texture and golden top. The microwave is okay for a quick fix but may make the texture a bit softer.
Final Thoughts
Trying out this **Crustless Zucchini Tomato Quiche Recipe** will quickly become one of your favorite go-to dishes for any meal of the day. It’s packed with fresh flavors, incredibly easy to prepare, and offers a wonderful way to enjoy healthy vegetables in a creamy, cheesy indulgence without the fuss of making a crust. Trust me, once you make it, you’ll want to share this lovely recipe with friends and family again and again.
Print
Crustless Zucchini Tomato Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Crustless Zucchini Tomato Quiche is a delicious and healthy baked dish perfect for breakfast, brunch, or a light dinner. Featuring tender sautéed zucchini, fresh cherry tomatoes, and a blend of cheeses in an egg and cream custard, this quiche is both vegetarian and gluten-free, making it suitable for a variety of diets. It’s easy to prepare, packed with flavor, and can be enjoyed warm or cold.
Ingredients
Vegetables
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium zucchini, thinly sliced
- 1 cup cherry tomatoes, halved
- Fresh basil or parsley for garnish (optional)
Dairy & Eggs
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded mozzarella or Swiss cheese
- 1/4 cup grated Parmesan cheese
Pantry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- Preheat the Oven and Prepare the Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan to prevent sticking.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds, being careful not to burn it. Add the thinly sliced zucchini along with salt, black pepper, and dried thyme. Cook for 5 to 7 minutes, stirring occasionally, until the zucchini is tender and most moisture has evaporated. Remove from heat and allow the mixture to cool slightly.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream until fully combined.
- Combine Ingredients: Stir the shredded mozzarella or Swiss cheese into the egg mixture. Then add the sautéed zucchini and onion mixture and stir to combine evenly.
- Assemble the Quiche: Pour the combined mixture into the prepared pie dish. Evenly scatter the halved cherry tomatoes on top, then sprinkle with grated Parmesan cheese.
- Bake the Quiche: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.
- Cool and Serve: Remove from the oven and let the quiche cool for 5 to 10 minutes before slicing. Garnish with fresh basil or parsley if desired. Serve warm or cold.
Notes
- You can substitute other vegetables such as spinach or mushrooms based on preference.
- To make this recipe lighter or dairy-free, use dairy-free milk and cheese alternatives.
- This quiche is versatile and great served warm or cold, making it suitable for breakfast, brunch, or a light dinner.
