Crust-less Zucchini Quiche

This recipe brings about a juxtaposition of flavors, with added vibrance in colors and richness in taste from the Zucchini and Cheddar Cheese. Great as a dish for potluck parties or simply as a comfort food over the weekend, this crust-less quiche is gluten-free and yummy, even non-veggie eating children would be asking for more.

Prep Time: 30min
Cook Time: 60min

900g zucchini
450g shredded cheddar cheese
2 eggs
375ml cup milk
salt and pepper to taste


  1. Heat the oven to 375F.
  2. Using a sharp knife, thinly slice the zucchini. Sprinkle salt all over the zucchini slices, toss thoroughly with your fingers and let sit for 20-30 minutes.
  3. Place the zucchini slices in a cheese cloth or and give it a good squeeze to take out all the moisture.
  4. In a mixing bowl, lightly beat the eggs with the milk. Season with salt and pepper.
  5. Stir in 1 cup shredded cheese.
  6. In a quiche pan, arrange half of the drained zucchini slices and sprinkle 1/2 cup cheese on top of them.
  7. Arrange a second layer of zucchini slices and pour the milk mixture over them.
  8. Finish the quiche with the remaining 1/2 cup shredded cheddar cheese.
  9. Bake the zucchini quiche in the hot oven for about 50-60 minutes until set and the top of the quiche is golden brown.
  10. Remove from the oven and serve either warm or cold.

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