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Crustless Zucchini Tomato Quiche

Delicious Crustless Zucchini Tomato Quiche for Healthy Eating

This Crustless Zucchini Tomato Quiche is a gluten-free, low-carb delight perfect for healthy eating.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Healthy
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Substitute with avocado oil if desired.
  • 1 small Onion Use yellow or white onions for best results.
  • 3 cups Zucchini Thinly sliced, about 2 medium; squeeze out excess water.
  • 2 medium Tomatoes Seeded and diced; Roma or cherry tomatoes work best.
  • 3 large Eggs Opt for fresh eggs for best texture.
  • 1 cup Milk Use whole or 2% milk; cream can be substituted.
  • ½ cup Heavy Cream Substitute with additional milk for a lighter version.
  • 1 cup Shredded Mozzarella Cheese Cheddar or Swiss can be used as alternatives.
  • ½ cup Grated Parmesan Cheese Nutritional yeast can be used for a dairy-free option.
For Extra Flavor
  • 2 cloves Garlic Minced; can be omitted for a milder taste.
  • 1 teaspoon Dried Basil Or 1 tablespoon fresh, chopped.
  • ½ teaspoon Dried Oregano Italian seasoning can be substituted.
  • ½ teaspoon Salt Adjust according to taste preferences.
  • ¼ teaspoon Black Pepper Adjust to suit your palate.
  • pinch Red Pepper Flakes Optional for a touch of heat.

Equipment

  • 9-inch pie dish or quiche pan
  • Large skillet
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish with olive oil.
  2. In a skillet, heat 2 tablespoons of olive oil and sauté the chopped onion for about 3 minutes.
  3. Add 3 cups of zucchini and 2 minced garlic cloves to the skillet; cook for 5–6 minutes.
  4. In a mixing bowl, whisk together 3 eggs, 1 cup milk, ½ cup heavy cream, 1 teaspoon dried basil, and ½ teaspoon dried oregano along with ½ teaspoon salt and ¼ teaspoon black pepper.
  5. Layer the cooked zucchini and onion mixture in the greased dish, followed by the diced tomatoes, mozzarella, and parmesan.
  6. Pour the egg mixture evenly over the layered ingredients.
  7. Bake in the preheated oven for 35–40 minutes or until set and golden brown.
  8. Cool for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 6gProtein: 11gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 160mgSodium: 250mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Ensure to squeeze excess water from zucchini before adding to keep the quiche light and fluffy.

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