Description
Tender zucchini ribbons and juicy tomato rounds meld in seasoned eggs, releasing delicate juices that mingle with Parmesan and mozzarella as the top browns to a golden hue, creating a creamy, crust-free quiche that feels both light and satisfying.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchinis, thinly sliced
- 2 medium tomatoes, thinly sliced
- 6 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish or baking pan with a little olive oil.
- Heat the olive oil in a skillet over medium heat, then add the chopped onion and minced garlic and sauté until the onion becomes translucent, about 4 minutes.
- Add the sliced zucchinis to the skillet and cook for another 5 minutes, stirring occasionally, until the zucchini begins to soften. Remove from heat.
- Arrange the cooked zucchini and sliced tomatoes evenly in the prepared baking dish.
- In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried basil until fully combined.
- Pour the egg mixture over the layered vegetables in the baking dish.
- Sprinkle the grated Parmesan and shredded mozzarella evenly over the top of the egg and vegetable mixture.
- Bake in the preheated oven for 30 to 35 minutes or until the quiche is set in the center and lightly golden on top.
- Remove from the oven and let rest for 5 minutes before slicing and serving warm.
Notes
- This quiche is naturally gluten-free and low-carb without a crust.
- You can swap mozzarella for cheddar or feta for variation.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Serve warm or at room temperature for best flavor.