Zucchini Jalapeno Cheddar Crustless Quiche
Elevate your breakfast or brunch game with this Zucchini Jalapeño Cheddar Crustless Quiche—a lighter, crust-free twist on a classic favorite. Packed with fresh zucchini, spicy jalapeño peppers, and creamy sharp cheddar cheese, this quiche strikes the perfect balance between comforting and bold flavors. A blend of eggs, milk, and heavy cream ensures a silky, custard-like texture, while garlic and onion powder add a subtle savory depth. Quick to prep and baked to golden perfection in just 40 minutes, it's a versatile dish that can be served warm, at room temperature, or even chilled. This low-carb, gluten-free quiche is ideal for meal prep, offering a deliciously wholesome option for breakfast, brunch, or even a light dinner.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 small jalapeno peppers
- 1 cup shredded sharp cheddar cheese
- 6 large eggs
- 1 cup milk
- 0.5 cup heavy cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or quiche pan with cooking spray or a little olive oil.
Wash and dry the zucchini. Trim the ends and slice them into thin rounds, about 1/8-inch thick.
Slice the jalapeno peppers in half lengthwise. Remove the seeds and membranes if you prefer less heat, then finely dice them.
Heat the tablespoon of olive oil in a skillet over medium heat. Add the zucchini slices and cook for 3-4 minutes, stirring occasionally, until they are just tender. Stir in the diced jalapenos and cook for 1 more minute. Remove from heat and let the vegetables cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream until well combined. Add the garlic powder, onion powder, salt, and black pepper, and whisk again to evenly distribute the seasonings.
Spread the cooked zucchini and jalapenos evenly across the bottom of the prepared pie dish. Sprinkle the shredded cheddar cheese on top of the vegetables.
Pour the egg mixture over the vegetables and cheese, ensuring the ingredients are evenly distributed.
Place the dish on the center rack of the preheated oven and bake for 35-40 minutes, or until the quiche is set in the center and slightly golden on top. A knife inserted into the center should come out clean.
Remove the quiche from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Serve warm, at room temperature, or chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.8 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 220 mg | 17% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 310 mg | 7% | |
*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.
