Description
This Crustless Zucchini Tomato Quiche is a light, cheesy creation that embodies the essence of savory summer delights.
Ingredients
Scale
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1 tbsp olive oil
- 1 medium zucchini, thinly sliced (about 2 cups)
- 1 medium tomato, sliced
- 1 small onion, finely chopped
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ tsp dried oregano or Italian seasoning
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- Heat olive oil in a pan. Cook onion for 3 minutes, add zucchini and sauté for 5 minutes.
- In a bowl, whisk eggs and milk. Add seasoning, cheeses, and mix well.
- Arrange zucchini and onion in dish. Place tomato slices on top. Pour egg mixture over.
- Bake for 35-40 minutes until set and golden. Let cool for 5 minutes.
- Garnish with basil, serve warm or at room temperature.
Notes
Leftovers can be refrigerated for up to 3 days and make for an excellent quick lunch option. Ensure all moisture is cooked off from the vegetables before adding them to the dish.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Brunch
Nutrition
- Calories: 220 kcal
- Sodium: 210 mg
- Protein: 12 g