Ingredients You’ll Need
Here I explain the best ingredients for zucchini crustless quiche, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Olive Oil – Use your favorite extra-virgin variety, or any neutral cooking oil. Onion – Yellow or white onions work best in this recipe. Zucchini – Obviously a must to call it zucchini quiche, but yellow squash would also work the same way. Dried Basil – You could also use dried oregano, or store-bought or homemade Italian seasoning mix. If you want to use fresh herbs, use one tablespoon fresh to replace each teaspoon dried. Garlic – The flavor of fresh garlic tastes best, but you can also use jarred garlic for convenience. Eggs – Use whole, large eggs. Heavy Cream – You can also use half and half, or alternative milks such as almond milk or hemp milk. Salt & Pepper Cheese – I used a combination of shredded cheddar and mozzarella cheese. Parmesan cheese would also work well!
How To Make Crustless Zucchini Quiche
This section shows how to make zucchini quiche crustless, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Storage Instructions
Store: Keep leftovers covered in an airtight container in the fridge for 3 to 4 days. Meal prep: Sauté all veggies ahead of time, then assemble when ready to bake. Reheat: You can warm up individual slices in the microwave, or reheat the entire quiche in the oven at 350 degrees F, until warm.
Can You Freeze Zucchini Quiche?
Zucchini quiche recipes can freeze for 2-3 months. Simply cool completely, wrap tightly, and freeze. Thaw in the fridge overnight, then reheat according to the instructions above. You can also bake this quiche in an 8×8″ square baking pan. Cooking time will remain the same.
What To Serve With Crustless Zucchini Quiche
This quiche would pair well with a variety of brunch recipes! Give these favorites a try.
More Healthy Zucchini Recipes
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