Quiche Zucchini Without Shell – Easy and healthy Zucchini recipe. This shellless Quiche Zucchini is a delicious twist on the classic! It’s a delicious blend of fresh zucchini, creamy eggs and rich cheese, all without the heavy crust. It’s a really good and healthy way to cook zucchini when zucchini season comes.
Ingredient
Makes about 6 servings
9 oz (250g) zucchini, about 1 medium zucchini, grated
4 oz (120g) onion, about 1 medium onion, chopped
7 eggs
4 oz (120g) Cheddar Cheese, grated
1/2 cup (120g) cream
1 teaspoon (5g) salt
1/2 teaspoon (1g) black pepper
Pinch of nutmeg
1 teaspoon (1g) dried oregano
2 tablespoons fresh parsley, chopped
Instruct
Squeeze the chopped zucchini thoroughly to extract as much juice as possible. I do that by placing the zucchini in a linen towel and squeezing it into a ball (save the liquid for soups or smoothies). Transfer to a medium bowl and set aside.
Preheat oven to 400 degrees F and spray cooking spray onto a 9-inch pie plate (I used a tart pan lined with parchment). In a medium bowl, add eggs and whisk.
Add flour and beat well to combine (it will take a few minutes). Add both cheeses, salt and pepper and beat one more time.
Add the chives to the bowl with the zucchini and mix with a spatula. Then pour the egg custard mixture on top and mix well.
Transfer the mixture to the previously prepared baking dish and bake for 45 minutes or until a toothpick comes out clean in the center.
Bake for a few minutes for a golden crust. Let cool slightly, cut into 8 slices and enjoy hot or cold (I love cold custard!).
Check out more recipes here:
