Pizza Quiche Zucchini Tomato Mozzarella Crustless
Savor the delightful combination of fresh Mediterranean-inspired flavors with this Pizza Quiche Zucchini Tomato Mozzarella Crustless recipe! Perfect for brunch, lunch, or a light dinner, this crustless quiche is both gluten-free and packed with fresh, healthy ingredients like thinly sliced zucchini, juicy cherry tomatoes, and creamy mozzarella cheese. The rich, custardy base of eggs, heavy cream, and milk is seasoned with garlic, oregano, and basil for that signature pizza flavor. Topped with a golden layer of Parmesan and bursting with vibrant colors, this easy-to-make dish comes together in under an hour. Serve it warm or at room temperature with a crisp green salad for a meal that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 medium (about 450g total) zucchini
- 200 grams cherry tomatoes
- 150 grams (shredded) mozzarella cheese
- 5 eggs
- 120 ml heavy cream
- 60 ml milk
- 30 grams (grated) parmesan cheese
- 0.5 teaspoons garlic powder
- 0.5 teaspoons dried oregano
- 0.5 teaspoons dried basil
- 1 teaspoon salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 190°C (375°F) and grease a 9-inch (23 cm) pie or quiche dish with nonstick cooking spray or a light coat of oil.
Wash the zucchini thoroughly, then slice them into thin rounds (about 1/4-inch thick). Lay the slices on a paper towel and lightly sprinkle with a pinch of salt. Let the zucchini sit for 10 minutes to draw out excess moisture, then pat dry with another paper towel.
Halve the cherry tomatoes and set them aside.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, garlic powder, dried oregano, dried basil, salt, and black pepper until fully combined.
Stir in the shredded mozzarella cheese and grated parmesan cheese into the egg mixture.
Layer the zucchini slices in the prepared pie dish, slightly overlapping them to create an even base layer. Reserve a few slices for the top if desired for presentation.
Pour the egg mixture evenly over the zucchini base. Gently press down any floating zucchini slices so they are submerged.
Distribute the halved cherry tomatoes evenly on top of the mixture, cut-side up. Add the reserved zucchini slices if you kept some for the top.
Bake in the preheated oven for 35–40 minutes, or until the quiche is set in the center and lightly golden on top.
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy as-is or pair with a side salad for a complete meal.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 12593 mg | 548% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 74.4 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1698 mg | 131% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3069 mg | 65% | |
*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.
