Ultimate Crustless Zucchini Quiche Recipe

Ultimate Crustless Zucchini Quiche Recipe

Enjoy this ultimate crustless zucchini quiche, a savory and satisfying dish featuring tender zucchini and fresh green onions.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 lb zucchini (2 medium, peeled and shredded)
• 6 eggs
• 1 cup half and half
• 1 tsp salt
• ½ tsp black pepper
• ½ cup green onions
• ½ tsp garlic powder
• 1 ¼ cups shredded cheese

Method

 

1. Preheat oven to 350°F (175°C) and spray a 9-inch pie plate with cooking spray.
2. Wring out as much water as possible from the shredded zucchini using a clean kitchen towel.
3. Whisk the eggs in a large bowl until well blended.
4. Whisk in the half and half, salt, pepper, garlic powder, and chopped green onions.
5. Layer half of the zucchini and half of the shredded cheese in the prepared pie plate, then top with the remaining zucchini and cheese.
6. Pour the egg mixture evenly over the zucchini and cheese layers.
7. Bake for 40-45 minutes, or until lightly browned and the center is set but still slightly jiggly.

Notes

– Ensure you squeeze out ALL the moisture from the shredded zucchini for the best texture.
– Use a mix of cheeses for more complex flavor; Gruyere, Swiss, or cheddar work wonderfully.
– Add other finely chopped vegetables like bell peppers or mushrooms for extra flavor and nutrients.

Allergens: Milk, Eggs, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a successful crustless zucchini quiche lies in managing the moisture content of the zucchini. Zucchini is notoriously watery, and if not properly prepared, it can lead to a soggy, unappetizing quiche. The essential step is to thoroughly shred the zucchini and then squeeze out as much liquid as possible. This can be achieved by placing the shredded zucchini in a clean kitchen towel or cheesecloth and wringing it out vigorously over a sink. Alternatively, you can let it drain in a colander for at least 15-20 minutes, pressing down occasionally. This pre-treatment concentrates the zucchini’s flavor and prevents excess water from diluting the egg mixture, ensuring a firmer, more set quiche. Another critical element is the balance of the custard base. Using half-and-half provides a richer, creamier texture than milk alone, contributing to a luxurious mouthfeel. The eggs act as the binder, and when whisked with the half-and-half, salt, pepper, and garlic powder, they form a stable base that will set beautifully when baked. The shredded cheese not only adds flavor but also helps to bind the ingredients together further as it melts during baking.

Troubleshooting

• Failure: Soggy bottom crust or watery quiche. Fix: Ensure you have thoroughly squeezed out the excess moisture from the shredded zucchini. Letting it drain in a colander for longer or using a kitchen towel to wring it out more effectively can resolve this.
• Failure: Quiche is too eggy or rubbery. Fix: Avoid over-baking. The quiche is done when the center is just set, with a slight jiggle. Overcooking will cause the eggs to toughen. Let it rest for 10-15 minutes after baking to allow it to fully set.
• Failure: Quiche is bland. Fix: Ensure you are using the full amount of salt and pepper specified. Also, consider adding a pinch of nutmeg to the custard mixture, which complements zucchini and cheese well. Ensure the cheese used is flavorful.
• Failure: Quiche doesn’t hold its shape when sliced. Fix: This is often due to insufficient moisture removal from the zucchini or under-baking. Ensure the custard has fully set before attempting to slice. Allowing the quiche to cool slightly after baking will help it firm up.

Substitutions

• Cheese: Instead of shredded cheese like cheddar or Monterey Jack, you can use crumbled feta, goat cheese, or Gruyère for a different flavor profile. The result will be a tangier or nuttier quiche, respectively.
• Green Onions: Finely chopped chives or the white and light green parts of leeks (sautéed briefly to soften) can be used instead of green onions. This will impart a milder onion flavor.
• Half and Half: Heavy cream can be substituted for a richer, more decadent quiche. For a lighter version, use whole milk, though the texture will be less creamy.
• Zucchini: While this recipe focuses on zucchini, you could incorporate other finely chopped and well-drained vegetables like spinach (squeezed dry), mushrooms (sautéed to remove moisture), or bell peppers. This will alter the flavor and texture.

Pro tips

• Ensure you squeeze out ALL the moisture from the shredded zucchini for the best texture.
• Use a mix of cheeses for more complex flavor; Gruyere, Swiss, or cheddar work wonderfully.
• Add other finely chopped vegetables like bell peppers or mushrooms for extra flavor and nutrients.

Enjoy this versatile crustless zucchini quiche as a go-to recipe for healthy and delicious meals. Experiment with different cheese and herb combinations to make it your own!

Try this next: Crustless Ham & Cheese Quiche: Easy Breakfast!

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