This melt in your mouth Easy Crustless Zucchini and Cheese Quiche takes only ten minutes to prep. This crust-less quiche has a flavorful and creamy filling and tastes so good even cold! The perfect recipe to use up summer zucchini!
– 4 cups zucchini grated and drained – 1 small onion chopped – 1 cup all-purpose flour – 1 1/2 tsp baking powder – 1/4 tsp salt – 1 Tbsp vegetable oil or shortening or melted butter – 4 large eggs – 1/2 cup vegetable oil – 1/4 cup Parmegiano Reggiano grated – 1/4 cup mozzarella cheese grated – 1/2 teaspoon marjoram or dried thyme – 1 Tbsp parsley chopped, just leaves – 1/4 tsp salt – 1/8 tsp pepperspoons freshly squeezed orange juice
Do I need to make a crust for the quiche? It is not necessary to make a separate crust for this quiche. This is a remake of the very popular Bisquick quiche. All the ingredients are mixed together. It is light and fluffy and perfect as it is.
– This crustless quiche could be made to your liking. Originally it called for bacon or ham (so good!)and Swiss cheese. I have very fond memories of the bacon version!! – This version is vegetarian and we also used dairy-free cheese for our dairy free kid. Use your favorite cheeses to make it your own. – Take the time to let the quiche cool down a bit before diving in. Taking that slice too soon will just make a mess.
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