Name: Crustless Zucchini Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 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: a delightful dish that’s become a staple in my kitchen, and I’m excited to share it with you! There’s something undeniably satisfying about a light, flavorful quiche, and this crustless version takes all the best parts and leaves you with pure goodness. It’s the perfect answer to those mornings when you crave something hearty yet healthy, or for a light and elegant brunch that won’t weigh you down. What truly sets this Crustless Zucchini Quiche Recipe apart is its incredible versatility and ease. You can pack it with your favorite vegetables, cheeses, and herbs, making each bake uniquely yours. The absence of the crust means a quicker prep time and a lighter, more vegetable-forward experience that’s incredibly satisfying. Get ready to fall in love with this simple, yet utterly delicious, crustless quiche!

Crustless Zucchini Quiche Recipe

This Crustless Zucchini Quiche is a delicious and surprisingly light way to enjoy the bounty of zucchini. It’s a fantastic option for brunch, a light lunch, or even a simple weeknight dinner. The beauty of this recipe lies in its simplicity and the fact that you can adapt it to your liking. Without a heavy crust, the vibrant flavors of zucchini and smoky gouda really shine. It’s a dish that’s both comforting and elegant, proving that sometimes, less is more. Let’s dive into creating this wonderful quiche!

Ingredients:

1 pound grated zucchini

1/2 tsp salt (for salting zucchini)

6 large eggs

1 cup heavy cream

8 oz smoked gouda cheese (shredded)

2 tbsp snipped fresh chives

1/2 tsp dried dill

1/4 tsp salt (for egg mixture)

1/4 tsp white pepper

2 tsp soft butter (for greasing the dish)

Preparing the Zucchini

The first crucial step in making a great crustless quiche is properly preparing the zucchini. Zucchini is known for its high water content, and if you don’t address this, your quiche can end up watery and less flavorful.

Grate the zucchini: Start by washing your zucchini thoroughly. You can use a box grater or a food processor with a grating attachment. Aim for medium-sized shreds – not too fine, as they might turn mushy, and not too coarse, as they might not cook through evenly. You’ll need about a pound of zucchini, which typically yields around 3-4 cups of grated zucchini.

Salt and drain the zucchini: Place the grated zucchini in a colander set over a bowl or in your sink. Sprinkle it with the first 1/2 teaspoon of salt. This salt will help to draw out the excess moisture. Let the zucchini sit for at least 15-20 minutes, allowing the water to pool at the bottom. After the resting period, take handfuls of the grated zucchini and squeeze out as much liquid as possible. You can also press down on it with the back of a spoon or a clean kitchen towel. The more moisture you remove, the better your quiche will be! Discard the released liquid.

Creating the Custard Base

While the zucchini is draining, we can get started on the creamy, flavorful base for our quiche. This is where the richness and binding power come from.

Whisk the eggs and cream: In a medium-sized bowl, crack your six large eggs. Add the heavy cream, the second 1/4 teaspoon of salt, and the white pepper. White pepper is a great choice for quiches as it adds a subtle peppery note without the flecks of black pepper, which can sometimes be distracting visually. Whisk everything together until well combined and slightly frothy. You want a homogenous mixture where the yolks and whites are fully incorporated.

Incorporate the cheese and herbs: To the egg and cream mixture, add the shredded smoked gouda cheese, snipped fresh chives, and dried dill. The smoked gouda provides a wonderful depth of flavor that pairs beautifully with zucchini. If you can’t find smoked gouda or want an extra smoky kick, you can add 1/8 to 1/4 teaspoon of liquid smoke to the egg mixture instead of or in addition to the smoked cheese. The chives add a fresh, oniony brightness, and the dill contributes an herbaceous aroma that complements the other flavors perfectly. Stir everything gently until just combined. You don’t want to overmix at this stage.

Assembling and Baking the Quiche

Now it’s time to bring all our prepared components together and bake them into a delightful quiche.

Combine and prepare for baking: Preheat your oven to 375°F (190°C). Take a pie dish or an oven-safe skillet (about 9-10 inches in diameter) and generously grease it with the 2 teaspoons of soft butter. This butter will not only prevent sticking but also add a lovely golden hue to the edges of your quiche. Add the squeezed-out, drained zucchini to the prepared baking dish. Spread it evenly across the bottom and up the sides slightly. Pour the egg and cheese mixture evenly over the zucchini. Gently tilt the dish to ensure the custard flows into all the crevices.

Bake to perfection: Place the quiche in the preheated oven. Bake for approximately 35-45 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be golden brown and slightly puffed. If you notice the edges browning too quickly before the center is set, you can loosely tent the dish with aluminum foil. Once baked, carefully remove the quiche from the oven and let it cool for about 5-10 minutes before slicing and serving. This resting period is important as it allows the quiche to firm up further, making it easier to cut and serve neatly. Enjoy this light, flavorful, and utterly satisfying crustless zucchini quiche!

Conclusion:

And there you have it – a delicious and incredibly versatile crustless zucchini quiche recipe that’s a true weeknight hero! I absolutely love how this quiche manages to be so satisfying and flavorful without the fuss of a traditional pastry crust. It’s a fantastic way to use up those garden-fresh zucchinis, offering a lighter yet equally delightful brunch, lunch, or light dinner option. The tender zucchini melds beautifully with the creamy egg mixture and your chosen fillings, creating a dish that’s both healthy and incredibly comforting. Don’t hesitate to get creative with your additions; this crustless zucchini quiche is a perfect canvas for all sorts of delicious combinations. I truly encourage you to give this recipe a try – I’m confident you’ll find it a new favorite!

Serving suggestions include pairing it with a fresh green salad for a complete meal, or serving it alongside roasted potatoes or a hearty soup.

Variations are endless! Consider adding cooked beef bacon or beef ham, sautéed mushrooms, spinach, bell peppers, or different types of cheese like cheddar, Gruyère, or feta for a flavor twist.

Frequently Asked Questions:

Can I make this crustless zucchini quiche ahead of time?

Absolutely! This quiche reheats beautifully. You can bake it completely, let it cool, and then store it in the refrigerator for up to 3-4 days. Reheat individual slices gently in a microwave or a low oven until warmed through.

What’s the best way to prepare the zucchini so it doesn’t make the quiche watery?

The key is to shred the zucchini and then squeeze out as much excess moisture as possible. You can do this by placing the shredded zucchini in a fine-mesh sieve and pressing down with a spoon, or by wrapping it in a clean kitchen towel and wringin extractg it out. This step is crucial for a perfectly textured quiche.

Crustless Zucchini Quiche

A delicious and easy crustless quiche featuring grated zucchini, smoked gouda, and fresh herbs.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 Minutes

Servings
6-8 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

Instructions

Step 1
Preheat oven to 375°F (190°C). Grease a 9-inch pie plate or cast-iron skillet with soft butter.
Step 2
In a medium bowl, combine the grated zucchini and 1/2 teaspoon salt. Let it sit for 10-15 minutes to draw out moisture. Squeeze out as much liquid as possible from the zucchini using your hands or a cheesecloth.
Step 3
In a separate large bowl, whisk together the 6 large eggs, heavy cream, snipped fresh chives, dried dill, the remaining 1/4 teaspoon salt, and white pepper until well combined.
Step 4
Stir the drained zucchini and the grated smoked gouda cheese into the egg mixture until evenly distributed.
Step 5
Pour the zucchini and egg mixture into the prepared pie plate or skillet.
Step 6
Bake for 35-45 minutes, or until the quiche is set and golden brown on top. A knife inserted into the center should come out clean.
Step 7
Let the quiche cool for 10 minutes before slicing and serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Crustless Zucchini Quiche Easy Recipe

Crustless Zucchini Quiche Recipe