Easy Crustless Zucchini and Cheese Quiche
This melt in your mouth 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!
Servings: 6
Ingredients
- 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 pepper
Instructions
- Preheat oven to 350Spray a pie plate with baking spray; set aside.
- Grate the zucchini. Place in a colander and squeeze out all of the water. Remove the zucchini. Stir in the chopped onion; set aside.
- With two forks or a pastry blender, mix the flour, baking powder, salt and vegetable oil well until small pea sized pebbles form; set aside.
- In a large bowl, with a fork, mix together the eggs and the oil. Add in the herbs, salt and pepper. Gently stir in the flour mixture with a spoon. Add in the grated zucchini and onion. Gently combine to make sure it is all evenly distributed.
- Carefully pour into your prepped pie plate. Bake for 45-50 minutes. Check around 30 minutes and if it seems to be browning too quickly, cover with foil paper. Every oven is different and we bake ours the whole time uncovered.
- The quiche will be done when a fork comes out of the middle mostly clean. Keep in mind that the quiche will rise, but then deflate a little.
Notes
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