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!
Prep Time10 mins
Cook Time45 mins
- 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
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.
All images and text ©Savoring Italy. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
DID YOU MAKE THIS RECIPE?
Tag @savoringitaly on Instagram and hashtag it #savoringitaly