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Crustless Zucchini Tomato Quiche

Crustless Zucchini Tomato Quiche for a Light, Healthy Meal

Enjoy a gluten-free, low-carb Crustless Zucchini Tomato Quiche, perfect for brunch or light dinners.
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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: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • 1 small Onion (finely chopped) can replace with shallots
  • 3 cups Medium Zucchinis (thinly sliced) use yellow squash as an alternative
  • 2 medium Tomatoes (seeded and diced) Roma or cherry are best
  • 4 large Eggs ensure freshness
  • 1 cup Milk (whole or 2%) can substitute with almond milk
  • 1/2 cup Heavy Cream can replace with more milk for lighter option
For the Flavor
  • 1 cup Shredded Mozzarella Cheese can swap with cheddar or Swiss
  • 1/4 cup Grated Parmesan Cheese nutritional yeast as dairy-free alternative
  • 2 cloves Garlic (minced) optional
  • 1 teaspoon Dried Basil can use fresh for a fresher taste
  • 1 teaspoon Dried Oregano fresh can be used as substitute
  • to taste Salt adjust based on dietary needs
  • to taste Black Pepper fresh cracked recommended
  • pinch Red Pepper Flakes (optional) omit for a milder dish

Equipment

  • 9-inch pie dish or quiche pan
  • Skillet
  • large mixing bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with olive oil.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the chopped onion for about 3 minutes, then add the sliced zucchini and minced garlic, cooking until tender for about 5-6 minutes. Remove from heat and cool slightly.
  3. In a large bowl, whisk together 4 eggs, 1 cup of milk, 1/2 cup of heavy cream, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and a generous pinch of salt and pepper until smooth.
  4. Spread the cooled vegetable mixture in the greased pie dish, followed by the layer of diced tomatoes, 1 cup of shredded mozzarella, and 1/4 cup of grated parmesan. Pour the egg mixture evenly over the top.
  5. Bake for 35-40 minutes until the center is set and golden. Watch closely to avoid over-browning.
  6. Cool for about 10 minutes before slicing. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Squeeze excess moisture from zucchini before use to prevent sogginess. Optionally add pre-cooked vegetables to mix for added flavor.

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