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
Scale
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.
