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Crustless Zucchini Quiche

A delicious and easy-to-make crustless zucchini quiche that’s perfect for brunch, packed with flavor and healthy ingredients, and a great option for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchini, grated (about 2 cups or 250 g)
  • 1 cup milk (240 ml)
  • 4 large eggs
  • 1 cup shredded cheese (cheddar or mozzarella works great, 100 g)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1 teaspoon garlic powder (5 g)
  • 1/2 cup chopped onion (optional, 80 g)
  • 1 tablespoon olive oil or butter for greasing (15 ml)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grate the zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture to prevent a watery quiche.
  3. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until smooth.
  4. Stir in the grated zucchini, shredded cheese, and onion (if using) until well combined.
  5. Grease the pie dish with olive oil or butter to prevent sticking.
  6. Pour the mixture into the prepared dish, spreading it evenly.
Cooking
  1. Bake for 25-30 minutes or until the quiche is set and the top is slightly golden.
  2. Allow it to cool for a few minutes before slicing and serving.

Notes

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.