Ingredients for Zucchini Crustless Quiche
- 2 tablespoons butter
- Breadcrumbs
- 1 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- Garlic Cloves
- Tomatoes
- 2 medium zucchini, diced (about 2 cups)
- 1 teaspoon fennel seeds
- Salt and pepper to taste
- 4 large eggs
- 1 cup milk
- 1 cup shredded Swiss cheese
- Parmesan Cheese
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How to Make Zucchini Crustless Quiche
- Preheat oven to 375°F (190°C).
- Grease a 9-inch pie plate with 1 tablespoon of butter and coat with 1/4 cup breadcrumbs.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1/2 medium yellow onion, chopped, and 2 cloves garlic, minced, and sauté for 10 minutes, until softened.
- Add 1 (14.5 ounce) can diced tomatoes, undrained, and sauté for another 5 minutes.
- Increase heat to high.
- Add 2 medium zucchini, diced (about 2 cups), 1 teaspoon fennel seeds, salt, and pepper to taste. Cook, stirring occasionally, until zucchini is just tender, about 5-7 minutes.
- Remove from heat and let cool for 5 minutes.
- In a large bowl, whisk together 4 large eggs.
- Stir in 1 cup milk.
- Add the cooled zucchini mixture to the egg and milk mixture.
- Pour half of the mixture into the prepared pie plate. Layer with 1 cup shredded Swiss cheese. Pour the remaining vegetable mixture over the cheese.
- Sprinkle with 1/4 cup grated Parmesan cheese.
- Dot the top with the remaining 1 tablespoon butter.
- Bake for 30-35 minutes, or until the top is golden brown and set.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
25g
Fat
49g
Carbs
6g
