Herbed Zucchini Tomato Quiche
A crust-free savory quiche featuring delicate zucchini, ripe tomatoes, and a rich blend of cheeses, enveloped in a seasoned egg custard. This low-carb and wholesome recipe makes a light yet satisfying meal suitable for breakfast, brunch, or a simple dinner.
Print
Pin
Servings: 6
Ingredients
- 1 cup shredded mozzarella
- 2 cloves garlic finely minced
- ½ teaspoon sea salt
- ½ cup grated Parmesan
- 3 large eggs
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ cup heavy cream or substitute with additional milk
- 1 small onion diced finely
- 1 tablespoon extra virgin olive oil
- 2 medium zucchinis approximately 3 cups, thinly sliced into rounds
- 1 teaspoon dried basil or 1 tablespoon fresh basil, finely chopped
- Pinch of crushed red pepper flakes optional
- 1 cup whole or 2% milk
- 2 medium ripe tomatoes seeded and chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 9-inch quiche or pie pan with butter or a nonstick spray.
- Warm olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes, or until it becomes translucent. Incorporate the sliced zucchini and minced garlic, cooking for 5 to 6 minutes until the zucchini is soft. Take off the heat and set aside to cool briefly.
- In a large bowl, whisk the eggs thoroughly with milk, cream, basil, oregano, salt, black pepper, and red pepper flakes (if using) until the mixture is smooth and well combined.
- Evenly distribute the sautéed zucchini and onion mixture across the base of the prepared baking dish. Scatter the diced tomatoes over the top. Sprinkle the mozzarella and Parmesan evenly across the vegetables.
- Carefully pour the egg mixture over the vegetables and cheese, ensuring even coverage.
- Transfer the dish to the oven and bake for 35 to 40 minutes, or until the center of the quiche is firm and the surface has turned a light golden brown.
- Allow the quiche to cool for 10 minutes before slicing. Serve warm or at room temperature.