Description
A delightful and easy-to-make crustless quiche packed with fresh zucchini and juicy tomatoes, perfect for brunch or a light dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 medium zucchinis (about 3 cups, thinly sliced)
- 2 medium tomatoes (seeded and diced)
- 3 large eggs
- 1 cup milk (whole or 2%)
- ½ cup heavy cream (or more milk)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease the pie dish.
- Cook the onion in olive oil for about 3 minutes, then add zucchini and garlic for an additional 5–6 minutes until tender.
- Whisk together eggs, milk, heavy cream, basil, oregano, salt, pepper, and red pepper flakes until smooth.
- Assemble the quiche by spreading the vegetable mixture in the dish, topping with tomatoes, mozzarella, and Parmesan, and pouring the egg mixture over.
- Bake for 35–40 minutes until set in the center and golden on top.
- Cool for 10 minutes before slicing and serving.
Notes
Pairs well with a green salad or steamed vegetables; can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg