Ingredients for Zucchini Jalapeno Cheddar Crustless Quiche
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How to Make Zucchini Jalapeno Cheddar Crustless Quiche
- Preheat your oven to 375°F (190°C).
- Finely chop 1 medium onion, 2 medium zucchini (about 2 cups chopped), and 1-2 jalapenos (or 2 tablespoons chopped fresh herbs like chives or cilantro), removing seeds from jalapenos for less heat.
- Sauté the onion, zucchini, and jalapenos (or herbs) in 1 tablespoon of olive oil over medium heat until softened, about 5-7 minutes. Season with salt and pepper to taste.
- In a large bowl, whisk together 6 large eggs, 1/2 cup milk (or cream), and 1/4 cup grated cheddar cheese (or your favorite cheese). Season with salt and pepper.
- Pour the zucchini mixture into a deep 9-inch pie dish or oven-safe skillet. Sprinkle the remaining 1/2 cup of grated cheddar cheese evenly over the zucchini.
- Pour the egg mixture over the cheese and zucchini.
- Bake for 40-45 minutes, or until the quiche is set and the center is no longer jiggly. A knife inserted near the center should come out clean.
- Remove from the oven and let rest for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
8g
Fat
29g
Carbs
2g
