Crustless Zucchini and Tomato Quiche
Delight in the fresh, wholesome flavors of this Crustless Zucchini and Tomato Quiche—a light and satisfying dish that’s perfect for breakfast, brunch, or even a quick dinner. Packed with tender shredded zucchini, juicy cherry tomatoes, and a blend of creamy cheese, this crust-free quiche offers all the comfort of a traditional quiche without the extra carbs. The golden, fluffy texture comes together with a simple batter of eggs, milk, a hint of flour, and baking powder for structure, while green onions and optional fresh parsley add a subtle burst of herby brightness. Bake it to perfection in under an hour and serve it warm, room temperature, or chilled for a versatile, gluten-conscious meal that pairs beautifully with a simple green salad or a slice of crusty bread.
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Recipe Information
Ingredients
- 2 medium (about 1 pound total) zucchini
- 1 cup grape or cherry tomatoes
- 6 eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 green onions, chopped
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil and set aside.
Wash the zucchini and trim off the ends. Shred the zucchini with a box grater or food processor, then place it in a clean kitchen towel. Squeeze out as much water as possible to prevent the quiche from becoming soggy.
Slice the grape or cherry tomatoes in half and set them aside.
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Add the shredded zucchini, tomatoes, shredded cheese, chopped green onions, and parsley (if using) to the egg mixture. Stir to combine.
In a small bowl, mix the all-purpose flour and baking powder, then slowly whisk this dry mixture into the wet ingredients until no lumps remain.
Pour the mixture evenly into the prepared pie dish and gently smooth the top with a spatula. Arrange a few extra tomato halves or a sprinkle of cheese on top for garnish if desired.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and lightly golden on top.
Let the quiche cool for 5-10 minutes before slicing and serving. Enjoy warm, at room temperature, or chilled!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 6.0 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 238 mg | 18% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
