Crustless Zucchini Quiche Recipes

CRUSTLESS ZUCCHINI QUICHE RECIPE

Crustless Zucchini Quiche Recipe image

Simple crustless zucchini quiche recipe with fresh herbs, tomatoes, and shallots. Perfect for breakfast, lunch, or a light dinner.

Provided by The Mediterranean Dish

Categories Entree

Time 45m

Number Of Ingredients 13

Ingredients

1 medium tomato sliced into thin rounds
Private Reserve extra virgin olive oil
1 zucchini, sliced into rounds (about 8 ounces sliced zucchini)
3 shallots, sliced into rounds (about 3.5 ounces sliced shallots)
Kosher salt and pepper
1 tsp sweet Spanish paprika, divided
1/2 cup part-skim shredded mozzarella (nearly 2 ounces)
2 tbsp grated Parmesan (about 0.35 ounces)
3 large eggs, beaten
2/3 cup skim milk
1/4 tsp baking powder
1/2 cup white whole wheat flour OR all-purpose flour (about 2 ounces), sifted
1/4 cup packed fresh parsley (about 0.2 ounces)

Steps:

Preheat the oven to 350 degrees F.
Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).
Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).
In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
Pour egg mixture into the pie dish on top of the cheese mixture.
Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish. Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)

Nutrition Facts : ServingSize 1 slice, Calories 145 calories, Sugar 3.3 g, Sodium 252.2 mg, Fat 5.6 g, SaturatedFat 1.9 g, TransFat 0.1 g, Carbohydrate 16.5 g, Fiber 2.4 g, Protein 8.4 g, Cholesterol 75.2 mg

CHEESY ZUCCHINI QUICHE

Cheesy Zucchini Quiche image

A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! -Karen Howard, Lakeville, Massachusetts

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

Dough for single-crust pie
3 tablespoons butter
4 cups thinly sliced zucchini (about 3 medium)
1 large onion, thinly sliced
2 large eggs, room temperature
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
2 teaspoons prepared mustard

Steps:

Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 332 calories, Fat 23g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

EASIEST ZUCCHINI QUICHE

Easiest Zucchini Quiche image

Quick and easy.

Provided by Lilacs

Categories Breakfast and Brunch Eggs Quiche

Time 45m

Yield 6

Number Of Ingredients 4

Ingredients

2 cups grated zucchini
1 (9 inch) pie shell, unbaked
6 eggs, beaten
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
Bake in preheated oven until eggs are set, about 30 minutes.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 15.7 g, Cholesterol 187.8 mg, Fat 22 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 8.7 g, Sodium 364.3 mg, Sugar 1.2 g

CRUSTLESS ZUCCHINI PIE

Crustless Zucchini Pie image

Peggy Gandy of South Amboy, New Jersey makes the most of her zucchini harvest by baking this crowd-pleasing entree. The golden-brown pies slice so beautifully you can serve them to company! At 31 cents a serving, they're great for entertaining on a budget.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 pies.

Number Of Ingredients 8

Ingredients

1 large onion, finely chopped
1/2 cup vegetable oil
1/2 cup grated Parmesan cheese
4 large eggs, beaten
1 tablespoon minced fresh parsley
3 cups grated zucchini
1 cup biscuit/baking mix
1 cup shredded cheddar cheese

Steps:

In a bowl, combine the first five ingredients. Stir in the zucchini, biscuit mix and cheese. Pour into two greased 9-in. pie plates. Bake at 350° for 35 minutes or until golden brown.

Nutrition Facts : Calories 204 calories, Fat 16g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 267mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

CRUSTLESS ZUCCHINI AND TOMATO QUICHE

Crustless Zucchini and Tomato Quiche image

Make and share this Crustless Zucchini and Tomato Quiche recipe from Food.com.

Provided by Annette1

Categories < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups zucchini, sliced thin
1/2 cup onion, thin sliced
2 tablespoons olive oil
1 large tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
3 eggs, beaten
1 cup milk

Steps:

Sauté zucchini and onion until soft.
Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
Add salt and pepper, oregano, and then top with shredded cheese.
Combine eggs and milk pour on top.
Bake at 350°F for 45 minutes or until set.

Nutrition Facts : Calories 145.4, Fat 10.9, SaturatedFat 4.6, Cholesterol 97.3, Sodium 272.9, Carbohydrate 4.7, Fiber 0.8, Sugar 1.8, Protein 7.5

CRUSTLESS ZUCCHINI QUICHE

Crustless Zucchini Quiche image

Easy to make and even zucchini haters love this. Freezes well and reheats well. Great to take to holiday dinners. It won a blue ribbon. Photo adapted from Just a Pinch.

Provided by LizCl

Categories < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup Bisquick
3 cups zucchini, chopped
1/2 cup shredded cheddar cheese or 1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
4 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/2 cup oil
1/2 cup chopped onion

Steps:

Mix biscuit mix, zucchini, oil, eggs, onions, cheddar cheese, parmesan cheese, salt, pepper, and garlic powder together in a large bowl, until it looks like thick batter. Mix by hand. Do not beat.
Bake at 350 degrees in a greased 9 inch pie plate for 35 to 40 minutes.

Nutrition Facts : Calories 391.5, Fat 30.4, SaturatedFat 7.7, Cholesterol 141.7, Sodium 842.5, Carbohydrate 17.9, Fiber 1.4, Sugar 4.9, Protein 12.4

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