CRUSTLESS ZUCCHINI QUICHE RECIPE
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
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
CRUSTLESS ZUCCHINI PIE
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
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.
EASIEST ZUCCHINI QUICHE
Quick and easy.
Provided by Lilacs
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 4
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
CHEESY ZUCCHINI QUICHE
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
Time 1h
Yield 8 servings.
Number Of Ingredients 13
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.
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!
Provided by Lora
Categories Brunch
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Spray 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.
- In a small bowl, 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. Add in the herbs, salt and pepper. Gently stir in the flour mixture with a spoon. Add in the grated zucchini and onion. Stir in the cheeses. 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.
CRUSTLESS ZUCCHINI QUICHE
This easy crustless vegetable quiche is low-carb and paleo-friendly. It's full of vegetables and tastes great hot or cold.
Provided by Lisa MarcAurele
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F (170°C, or gas mark 3).
- Grease a 9-inch pie or 8x8-inch baking dish. Set aside.
- Blanch the zucchini and let it cool. Once cooled, chop into 1-inch pieces.
- Heat ghee in skillet over medium heat and saute garlic until fragrant.
- Add the zucchini to garlic and saute until cookied through, about 5 minutes.
- In separate bowl, whisk the eggs and coconut cream together with the herbs and pinch of salt.
- Line baking dish with zucchini and radishes (or turnips) and cover with egg mixture.
- Bake for 45 minutes or until browned on top.
Nutrition Facts : Calories 153 kcal, Carbohydrate 4 g, Protein 8 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 191 mg, Sodium 1398 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
CRUSTLESS ZUCCHINI AND TOMATO QUICHE
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
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
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
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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