Crustless Zucchini Quiche for Cozy Weekend Brunch
A cozy weekend brunch is the perfect time to whip up something special that the whole family will enjoy. This crustless zucchini quiche is as easy to make as it is delicious. It’s a fantastic way to use fresh zucchini, and you’ll be amazed at how the simple ingredients come together to create a dish that’s creamy, savory, and packed with flavor. It’s also a great option for those who might want a lighter alternative to traditional quiche. Plus, since there’s no crust to worry about, it saves time and cuts down on calories — perfect for a no-fuss meal.
The best part? Kids seem to love it! With a little cheese and eggs, they often don’t even notice the veggies. Give this recipe a try, and you might just find it becoming a regular on your brunch table.
Why You’ll Love This Recipe
- Quick and easy to prepare, ideal for a last-minute brunch.
- Nutritious and packed with flavor, thanks to the fresh zucchini.
- No crust means fewer carbs and faster prep time.
- Versatile enough to customize with your favorite cheese or herbs.
- Leftovers can be enjoyed for breakfast or lunch throughout the week.
Ingredients
- 2 medium zucchini, grated (about 2 cups or 250 g)
- 1 cup (240 ml) milk
- 4 large eggs
- 1 cup (100 g) shredded cheese (cheddar or mozzarella works great)
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
- 1 teaspoon (5 g) garlic powder
- 1/2 cup (80 g) chopped onion (optional)
- 1 tablespoon (15 ml) olive oil or butter for greasing
Ingredient Notes
Zucchini provides moisture and volume, while cheese adds creaminess and richness. Feel free to swap out the cheese for something like feta or goat cheese for a different flavor profile. If you prefer more texture, adding chopped bell pepper or spinach can be a delightful touch.
Kitchen Tools Needed
- Mixing bowl
- Grater
- Whisk
- 9-inch (23 cm) pie dish or baking dish
- Oven
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture to prevent a watery quiche.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth.
- Stir in the grated zucchini, shredded cheese, and onion (if using) until well combined.
- Grease the pie dish with olive oil or butter to prevent sticking.
- Pour the mixture into the prepared dish, spreading it evenly.
- Bake for 25-30 minutes or until the quiche is set and the top is slightly golden.
- Allow it to cool for a few minutes before slicing and serving.
Pro Tips
- To enhance the flavor, consider sautéing the onions in olive oil before adding them to the mixture.
- Ensure you squeeze out as much moisture from the zucchini as possible to keep the quiche from becoming soggy.
- For a spicier kick, add a pinch of red pepper flakes or some chopped jalapeños.
- This recipe can be made in advance; just reheat before serving.
Common Mistakes
- Not draining the zucchini thoroughly can result in excess moisture, which can make the quiche watery.
- Overbaking may cause the quiche to become rubbery; keep an eye on it towards the end of the cooking time.
- Using pre-shredded cheese can sometimes result in a less creamy texture. Freshly shredded cheese usually melts better and enhances flavor.
Variations
- Add cooked bacon or ham for a heartier quiche.
- Incorporate fresh herbs like basil or thyme for a fragrant twist.
- For a Mediterranean flair, include sun-dried tomatoes and olives.
- Replace zucchini with other vegetables like spinach or mushrooms.
Serving Suggestions
Slice the quiche into wedges and serve alongside a fresh salad or some roasted tomatoes. A dollop of sour cream or a sprinkle of fresh herbs can elevate the dish even more.
Storage Instructions
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.
Reheating Tips
Reheat individual slices in the microwave for about 30-60 seconds or until warmed through. Alternatively, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition Estimate
Approximate values per serving:
- Calories: 180
- Protein: 10 g
- Carbohydrates: 6 g
- Fat: 12 g
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Cuisine: American
Course: Brunch
Calories: 180
Frequently Asked Questions
Can I use frozen zucchini?
Using fresh zucchini is recommended for the best texture, but if you thaw frozen zucchini, make sure to drain it well.
Can I make this quiche dairy-free?
Yes, you can substitute the milk with a plant-based alternative and use vegan cheese.
How do I know when the quiche is done?
It should be set in the middle and lightly golden on top. A knife inserted into the center should come out clean.
Can I add more vegetables?
Absolutely! Just make sure to maintain the balance of wet and dry ingredients.
Is this recipe suitable for meal prep?
Yes, it’s perfect for preparing in advance for busy mornings throughout the week!
Enjoy this crustless zucchini quiche as a simple, yet wonderful addition to any brunch gathering. You’ll find it’s one of those recipes that becomes a family favorite in no time. Happy cooking!
Crustless Zucchini Quiche
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture to prevent a watery quiche.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth.
- Stir in the grated zucchini, shredded cheese, and onion (if using) until well combined.
- Grease the pie dish with olive oil or butter to prevent sticking.
- Pour the mixture into the prepared dish, spreading it evenly.
- Bake for 25-30 minutes or until the quiche is set and the top is slightly golden.
- Allow it to cool for a few minutes before slicing and serving.
