Crustless Zucchini Quiche

Quiche is one of the most flexible dishes. You can eat this fancy egg casserole for breakfast, lunch or dinner. This quiche calls for a healthy filling of sliced of fresh zucchinis and field tomatoes. Use dairy or vegan cheese and make it gluten free by going crustless if you are trying to lighten up your summer diet.

Photo and recipe originally published as Crustless Zucchini Quiche by Suzy at The Mediterranean Dish.

Visit their site for more photos and details on preparation for this recipe.

Crustless Zucchini Quiche

prep time: 20 min
cook time: 30 min

Ingredients

1 medium tomato, sliced

2 tbsp extra virgin olive oil

1 zucchini, sliced

3 shallots, sliced

Kosher salt and pepper

1 tsp sweet Spanish paprika

1/2 cup mozzarella, shredded

2 tbsp parmesan, grated

3 large eggs, beaten

2/3 cup milk

1/4 tsp baking powder

1/2 cup flour, sifted

1/4 cup fresh parsley

Preparation

1. Preheat the oven to 350° F.

2. Prepare tomato, zucchini and shallots by slicing into thin rounds.

3. Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.

4. Meanwhile, in a large cooking skillet, heat 2 tablespoon 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.

5. Raise heat slightly, and saute, tossing regularly, until vegetables are tender and nicely colored. The zucchini should start to brown.

6. 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.

7. Spread mozzarella and parmesan cheese evenly across vegetables.

8. In a mixing bowl, whisk together eggs, milk, and another 1/2 tsp paprika, 1/4 tsp baking powder, fresh parsley and flour of your choice (whole wheat, all-purpose white, or a gluten free alternative).

9. Crack and beat 3 eggs and then pour egg mixture into the pie dish on top.

10. Bake in 350° F heated-oven for about 30 minutes or until the egg mixture is well set in the dish. Remove from oven. Note - the quiche will be puffed up slightly because of the baking powder, but will go down as it sits. Wait 5 to 7 minutes before slicing to serve.

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