Crustless Zucchini Tomato Quiche
A delightful and versatile quiche made with fresh zucchini and tomatoes, that offers a delicious alternative to traditional quiches without the hassle of a crust.
Ingredients
Vegetables
- 2 medium zucchinis, grated
- 2 large tomatoes, diced
Egg Base
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
Seasoning
- 1 teaspoon olive oil For greasing the dish
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
Preparation
- Start by grating the zucchinis and dicing the tomatoes.
- In a large mixing bowl, beat the eggs until smooth. Add in the milk, salt, pepper, garlic powder, and onion powder, and mix until well combined.
Combine Vegetables and Cheese
- Stir in the grated zucchini, diced tomatoes, and shredded cheese to the egg mixture, ensuring everything is well coated.
Baking
- Grease the pie dish with olive oil.
- Pour the vegetable and egg mixture into the prepared pie dish and spread evenly.
- Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the center is set and the top is golden.
- Check for doneness after 35 minutes by inserting a knife into the center; it should come out clean.
- Let cool for a few minutes before slicing.
Serving
- Slice into wedges and serve warm, optionally garnished with fresh herbs.
- Enjoy every bite of your delicious quiche!
Notes
Can be served warm or at room temperature. Pair with a mixed green salad or avocado slices.