Name: Crustless Zucchini Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Ingredients: 2 cups zucchini, shredded (about 1 large zucchini); 6 medium eggs; 3 green onions (chopped); 1/2 cup Parmesan, shredded (vegetarian); 1 1/2 cups Cheddar cheese, shredded; 1 tablespoon thyme; 1/3 cup heavy cream; 1/2 teaspoon salt; 1/2 teaspoon black pepper

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Gluten Free Nut Free Low Carb Vegetarian Keto

A few simple ingredients make this delicious crustless zucchini quiche for a tasty lunch or dinner. It's a great way to enjoy your summer zucchini.

This easy zucchini quiche is perfect for a low carb summer lunch or light dinner, this is great served with a side salad and a side of coleslaw. It can be enjoyed warm from the oven but is equally as delicious cold, when the flavours have developed.

How to make crustless zucchini quiche

A crustless quiche is as easy as making a frittata. You beat eggs and cream, add the filling with a dash of seasoning and bake!

The main challenges with this low carb quiche is ensuring that the excess water is removed from the shredded zucchini. If you don't do this the quiche will not be as firm as it should.

How to make ahead, store and reheat

To Make Ahead - Prepare the zucchini ahead and store in your fridge in a sealed container.
To Store - keep any leftovers in the fridge for up to 4 days, covered.
Reheat - Zap in the microwave for a couple of minutes to reheat.

Recipe tips

Instead of shredding the zucchini, thinly slice the zucchini.

If you have any leftover quiche mixture, pour it into muffin cups and bake for 20 minutes.

Try other herbs or even cheeses. Basil or oregano would be a great herb substitute. Feta cheese would work too.

More zucchini recipes

Zucchini Frittata

Zucchini Grilled Cheese

Baked Zucchini Rings

Crustless Zucchini Quiche

An easy zucchini and cheese crustless quiche

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Prep Time 15 mins

Cook Time 40 mins

Resting time 10 mins

Total Time 1 hr 5 mins

Course Main Course

Cuisine Vegetarian

Servings slicecs

Calories 199 kcal

Ingredients

2 cups zucchini, shredded about 1 large zucchini
6 medium eggs
3 green onions chopped
½ cup Parmesan, shredded vegetarian
1 ½ cups Cheddar cheese, shredded
1 tablespoon thyme
⅓ cup heavy cream
½ teaspoon salt
½ teaspoon black pepper

Instructions

Place the shredded zucchini in a colander and sprinkle with salt. Sit for 10 minutes then rinse.
Squeeze the excess water out (I use a cheese cloth but a strong paper towel will work).
In a medium bowl, beat the eggs with the heavy cream.
Add the zucchini, green onion, cheeses, thyme, salt and pepper.
Pour the mixture into a greased 9 inch pie dish.
Bake at 200C/400F degrees for 35-40 minutes until firm.
Let stand for 5 minutes before serving.

Notes

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1sliceCalories: 199kcalCarbohydrates: 3gProtein: 12gFat: 16gFiber: 1g

Keyword zucchini recipes

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