Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins | Servings: 6
This crustless zucchini quiche guarantees a rich custard filling with delicate zucchini flavor, herbs, and soft saltiness from smoked gouda cheese. This is a winner quiche that even your fussiest eaters will love!
Ingredients
6 large eggs
1/2 teaspoon salt
1 lb grated zucchini
1 c. heavy cream
2 tablespoons snipped fresh chives
8 ounces smoked Gouda cheese (or add 1/8–1/4 teaspoon liquid smoke)
1/2 teaspoon dried dill
1/4 teaspoon white pepper
2 teaspoon soft butter
1/4 teaspoon salt
How to make Crustless Zucchini Quiche
Step 1: In a colander, place the zucchini and sprinkle with half tsp salt. Using your hands, thoroughly mix the salt into the zucchini. Set aside for 10 minutes. In the meantime, grate the cheese.
Step 2: Prepare the oven. Set the rack to the middle position and preheat it to 350 degrees F. Grease with butter a 9-10-inch pie plate or quiche dish.
Step 3: Under running water, thoroughly rinse the zucchini. Squeeze out as much liquid from the zucchini using your clean hands. Into a medium bowl, place the zucchini and mix with dried dill and chives.
Step 4: Into a medium bowl, measure the salt, pepper, eggs, and heavy cream. Beat well until the mixture is frothy.
Step 5: Into the pie plate, layer 1/4 of the cheese, followed by 1/3 of the zucchini. Layer the cheese, alternating with the zucchini. Over the quiche, gently pour the egg mixture.
Step 6: Place in the preheated oven and bake for about 40 to 50 minutes until the quiche is brown and just a little tender in the center. Note that the baking time varies depending on your oven. Take the quiche out of the oven when done and allow it to cool to room temperature. Serve with a simple green salad on the side.
Step 7: You can keep any leftovers in the fridge. Simply cover with cling film. Before serving, reheat in the oven or microwave.
Nutrition Facts:
Serves 6 at 4.1g NET CARBS, Calories: 314 kcal | Carbohydrates: 5g | Protein: 14g | Fat: 27g | Cholesterol: 291mg | Sodium: 577mg | Fiber: 0.9g | Sugar: 1.75g
Ingredients
- 6 large eggs
- 1/2 teaspoon salt
- 1 lb grated zucchini
- 1 c. heavy cream
- 2 tablespoons snipped fresh chives
- 8 ounces smoked Gouda cheese (or add 1/8–1/4 teaspoon liquid smoke)
- 1/2 teaspoon dried dill
- 1/4 teaspoon white pepper
- 2 teaspoon soft butter
- 1/4 teaspoon salt
Instructions
Step 1: In a colander, place the zucchini and sprinkle with half tsp salt. Using your hands, thoroughly mix the salt into the zucchini. Set aside for 10 minutes. In the meantime, grate the cheese.
Step 2: Prepare the oven. Set the rack to the middle position and preheat it to 350 degrees F. Grease with butter a 9-10-inch pie plate or quiche dish.
Step 3: Under running water, thoroughly rinse the zucchini. Squeeze out as much liquid from the zucchini using your clean hands. Into a medium bowl, place the zucchini and mix with dried dill and chives.
Step 4: Into a medium bowl, measure the salt, pepper, eggs, and heavy cream. Beat well until the mixture is frothy.
Step 5: Into the pie plate, layer 1/4 of the cheese, followed by 1/3 of the zucchini. Layer the cheese, alternating with the zucchini. Over the quiche, gently pour the egg mixture.
Step 6: Place in the preheated oven and bake for about 40 to 50 minutes until the quiche is brown and just a little tender in the center. Note that the baking time varies depending on your oven. Take the quiche out of the oven when done and allow it to cool to room temperature. Serve with a simple green salad on the side.
Step 7: You can keep any leftovers in the fridge. Simply cover with cling film. Before serving, reheat in the oven or microwave.
