Name: Crustless Zucchini Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 pound grated zucchini; 1/2 tsp salt; 6 large eggs; 1 cup heavy cream; 8 oz smoked gouda cheese; 2 tbsp snipped fresh chives; 1/2 tsp dried dill; 1/4 tsp salt; 1/4 tsp white pepper; 2 tsp soft butter

Crustless Zucchini Quiche Recipe is about to become your new weeknight hero and weekend brunch favorite! I know, I know, the idea of a quiche without a buttery, flaky crust might sound a little…unconventional. But trust me on this one. This crustless zucchini quiche delivers all the creamy, savory goodness you crave, with a delightful lightness that makes it incredibly satisfying without feeling heavy. It’s the perfect way to use up that surplus of zucchini from your garden or farmer’s market haul, transforming it into something truly special. What I love most about this crustless zucchini quiche is its versatility; it’s a fantastic blank canvas for whatever veggies or cheeses you have on hand. Get ready to discover a healthier, easier, and utterly delicious way to enjoy this classic dish!

Ready to ditch the dough and dive into delicious?

Crustless Zucchini Quiche Recipe

There’s something incredibly satisfying about a warm, savory quiche. But let’s be honest, the crust can sometimes be a bit of a fuss, or for those watching their carb intake, a no-go. That’s where this delightful crustless zucchini quiche comes in! It’s a lighter, simpler take on a classic, bursting with fresh zucchini and the smoky, rich flavor of gouda cheese. This recipe is perfect for a weekend brunch, a light lunch, or even a healthy dinner. It’s incredibly forgiving and adaptable, making it a go-to in my kitchen. The beauty of this quiche lies in its simplicity and the way it lets the fresh ingredients shine. Plus, it’s a fantastic way to use up that abundant summer zucchini!

Ingredients:

1 pound grated zucchini

1/2 tsp salt (for drawing out moisture from zucchini)

6 large eggs

1 cup heavy cream

8 oz smoked gouda cheese, grated (or add 1/8 – 1/4 tsp liquid smoke if not using smoked gouda)

2 tbsp snipped fresh chives

1/2 tsp dried dill

1/4 tsp salt (for the egg mixture)

1/4 tsp white pepper

2 tsp soft butter (for greasing the dish)

Cooking Instructions:

The secret to a perfectly textured crustless quiche is to manage the moisture content of the zucchini. Zucchini is naturally high in water, and if you don’t address this, your quiche can end up watery and less set. So, our first few steps are crucial for achieving that delightful, firm yet tender consistency we’re aiming for.

Prepare the Zucchini: Start by grating your zucchini. You can use a box grater or a food processor with a grating attachment. Once grated, place the zucchini in a fine-mesh sieve set over a bowl. Sprinkle the 1/2 teaspoon of salt over the grated zucchini. This salt will help to draw out the excess moisture. Let it sit for at least 15-20 minutes. You’ll be amazed at how much liquid is released! After the resting period, it’s essential to firmly squeeze out as much of this liquid as possible. You can do this by gathering the zucchini in a clean kitchen towel or cheesecloth and wringin extractg it out thoroughly. The drier your zucchini, the better your quiche will set. Discard the accumulated liquid.

Mix the Wet Ingredients: In a medium-sized bowl, whisk together the 6 large eggs until they are well combined and slightly frothy. Gradually whisk in the 1 cup of heavy cream until the mixture is smooth. The heavy cream is what gives the quiche its luxurious, rich texture and helps it bind together beautifully. Now, it’s time to season the egg mixture. Add the 1/4 teaspoon of salt and the 1/4 teaspoon of white pepper. White pepper is preferred here as it won’t leave visible black flecks in your quiche, maintaining a clean aesthetic, but black pepper is also acceptable if that’s what you have on hand.

Incorporate Flavor and Cheese: Add the grated smoked gouda cheese to the egg and cream mixture. If you are not using smoked gouda, this is where you would add your liquid smoke. Start with 1/8 teaspoon and taste the mixture; add up to 1/4 teaspoon if you desire a more pronounced smoky flavor. Stir in the 2 tablespoons of snipped fresh chives and the 1/2 teaspoon of dried dill. The chives offer a fresh, oniony bite, while the dill provides a classic herbaceous note that pairs wonderfully with zucchini and cheese. Stir everything until it’s just combined. Be careful not to overmix at this stage.

Combine and Prepare for Baking: Gently fold the thoroughly squeezed, grated zucchini into the egg and cheese mixture. Ensure the zucchini is evenly distributed throughout the batter. You want every bite to have a good ratio of cheesy custard to tender zucchini. Now, prepare your baking dish. I prefer to use a 9-inch pie plate or a similar-sized oven-safe dish. Rub the inside of the dish all over with the 2 teaspoons of soft butter. This will not only prevent sticking but also add a subtle richness to the bottom and edges of your quiche. Pour the zucchini and egg mixture into the prepared buttered dish, spreading it evenly.

Bake to Golden Perfection: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the quiche dish on a baking sheet. This is a good practice to catch any potential drips and makes it easier to move the hot dish in and out of the oven. Bake for 35-45 minutes, or until the quiche is set and the top is golden brown. You can test for doneness by gently shaking the dish; the center should be mostly firm with just a slight wobble. If the top starts browning too quickly before the center is set, you can loosely tent it with aluminum foil. Once baked, carefully remove the quiche from the oven and let it rest for at least 10-15 minutes before slicing and serving. This resting period allows the quiche to fully set and makes it much easier to cut clean slices.

This crustless zucchini quiche is wonderful served warm, at room temperature, or even cold. It’s a versatile dish that pairs beautifully with a fresh green salad. Enjoy this simple yet satisfying meal!

Conclusion:

There you have it – a delicious and incredibly simple Crustless Zucchini Quiche recipe that’s perfect for any meal! This quiche truly shines with its ability to be both light and satisfying, packed with fresh zucchini and savory goodness. It’s a fantastic way to use up garden bounty or simply enjoy a wholesome, protein-packed breakfast, brunch, or light dinner. The absence of a crust makes it a naturally gluten-free option and significantly cuts down on preparation time, making it a weeknight savior.

We love serving this versatile quiche alongside a crisp green salad for a complete and balanced meal. It’s also wonderful with a side of fresh fruit or even some roasted potatoes. Don’t hesitate to get creative with your additions! Consider adding crum extractbled feta or goat cheese, some sautéed mushrooms or onions, or even a sprinkle of your favorite herbs like chives or parsley. The possibilities are endless, and each variation promises a delightful new taste experience. I encourage you all to give this Crustless Zucchini Quiche recipe a try – I’m confident you’ll find it a delightful addition to your recipe repertoire!

Frequently Asked Questions:

Can I make this quiche ahead of time?

Absolutely! This crustless zucchini quiche is an excellent make-ahead dish. You can bake it completely, let it cool, and then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions gently in a microwave or a low oven for a quick and easy meal.

What if I don’t like zucchini? Can I substitute it?

While zucchini is the star of this particular recipe, you can certainly experiment with other vegetables. Finely chopped broccoli florets, spinach (well-drained), or even bell peppers would work well as substitutions or additions. Just ensure they are pre-cooked or sautéed to remove excess moisture before adding them to the egg mixture.