Description
This Crustless Zucchini Tomato Quiche is an easy, cheesy recipe packed with tender zucchini, juicy tomatoes, mozzarella, Parmesan, garlic, and herbs. With no pastry crust to prepare, it’s perfect for breakfast, brunch, meal prep, or a simple weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 medium zucchinis, about 3 cups, thinly sliced
- 2 medium tomatoes, seeded and diced
- 3 large eggs
- 1 cup whole or 2% milk
- ½ cup heavy cream, or additional milk
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes, optional
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with butter or cooking spray.
- Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, until softened. Add zucchini and garlic and cook for another 5–6 minutes, until the zucchini is tender. Remove from heat and cool slightly.
- Prepare the egg mixture: In a mixing bowl, whisk together the eggs, milk, heavy cream, basil, oregano, salt, black pepper, and optional red pepper flakes until well combined.
- Assemble the quiche: Spread the cooked zucchini and onion mixture evenly in the prepared dish. Scatter the diced tomatoes over the top, followed by the mozzarella and Parmesan. Pour the egg mixture evenly over the vegetables and cheese.
- Bake: Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
- Cool and serve: Let the quiche rest for 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Seed the tomatoes before adding them to help prevent excess moisture.
- Avoid overcooking the zucchini in the skillet since it will continue cooking in the oven.
- Heavy cream creates a richer filling, but you can replace it with an additional ½ cup of milk.
- Cheddar, Swiss, Gruyère, Monterey Jack, or feta can be substituted for some or all of the mozzarella.
- Let the quiche rest for 10 minutes after baking for cleaner slices.
- Store leftovers covered in the refrigerator for 3–4 days.
- Reheat individual slices in the microwave, oven, or toaster oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 118 mg