Description
This Crustless Zucchini Quiche is a delicious and light twist on the classic quiche, featuring tender sautéed zucchini and shallots as the base, topped with fresh tomato slices, mozzarella, and Parmesan cheese. Perfectly baked until set and golden, this savory dish is ideal for a healthy breakfast, brunch, or light dinner.
Ingredients
Vegetables
- 1 medium tomato, sliced into thin rounds
- 1 large zucchini, sliced into rounds
- 3 shallots, sliced into rounds
Seasonings & Oils
- Extra virgin olive oil (about 2 tablespoons for sautéing, plus extra for greasing)
- 1 teaspoon sweet Spanish paprika, divided
- Kosher salt
- Black pepper
Cheeses
- 1/2 cup shredded mozzarella
- 2 tablespoons grated Parmesan
Quiche Base
- 3 large eggs, beaten
- 2/3 cup milk
- 1/4 teaspoon baking powder
- 1/2 cup white whole wheat flour or all-purpose flour, sifted
- 1/4 cup packed chopped parsley
Instructions
- Get ready. Preheat your oven to 350°F (175°C) and lightly oil a 9-inch pie dish to prevent sticking.
- Prepare the tomatoes. To remove excess moisture, arrange the sliced tomato rounds on paper towels and sprinkle them lightly with salt. Let them sit for a few minutes, then gently pat dry with additional paper towels.
- Soften the vegetables. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering but not smoking. Add the sliced zucchini and shallots. Season with half of the sweet Spanish paprika, a pinch of kosher salt, and black pepper. Increase the heat slightly and sauté the vegetables, stirring frequently, until they are tender and beginning to brown.
- Make the vegetable “crust.” Transfer the sautéed zucchini and shallots mixture to the prepared pie dish, spreading and pressing it evenly across the bottom. Then, arrange the sliced tomatoes in a single layer on top. Sprinkle the shredded mozzarella and grated Parmesan evenly over the tomatoes.
- Prepare the quiche filling. In a mixing bowl, whisk together the beaten eggs, milk, remaining half of the paprika, baking powder, sifted flour, and chopped parsley until smooth and well combined. Pour this egg mixture evenly over the cheese and vegetable layers in the pie dish.
- Bake the quiche. Place the quiche in the preheated oven and bake for approximately 30 minutes, or until the egg mixture is fully set and the top is slightly golden. Remove from the oven and allow it to rest for 5 to 7 minutes; the quiche will puff up slightly during baking due to the baking powder but will settle as it cools.
- Serve and enjoy. Slice the quiche into 8 pieces and serve warm or at room temperature for a delightful meal or snack.
Notes
- You can substitute all-purpose flour for white whole wheat flour depending on availability and preference.
- Resting the tomatoes on paper towels is key to preventing a soggy quiche crust.
- Feel free to add other herbs like thyme or basil for additional flavor.
- Use a 9-inch pie dish to ensure proper thickness and cooking time.
- Quiche is best served fresh but can be refrigerated and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
