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Flavorful Basil Crustless Zucchini Quiche

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A light and savory crustless quiche filled with tender zucchini, juicy tomatoes, fresh basil, and a creamy egg and cheese mixture. Naturally gluten-free and perfect for any meal of the day.

Ingredients

  • 2 medium zucchini, thinly sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 6 large eggs
  • 1/2 cup milk or half-and-half
  • 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil or butter, for greasing the dish

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish or baking dish with olive oil or butter.
  2. Sauté sliced zucchini in a pan for 3–4 minutes until slightly softened.
  3. In a mixing bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper until well combined.
  4. Stir in chopped basil and shredded cheese.
  5. Spread the sautéed zucchini in the prepared dish, scatter halved tomatoes on top, and pour the egg mixture over everything.
  6. Gently shake the dish to level the mixture. Bake for 35–40 minutes, until the center is set and the top is golden.
  7. Let cool for 5–10 minutes before slicing and serving.

Notes

  • Add sautéed onions, spinach, or bell peppers for more vegetables.
  • Use half-and-half for a richer texture.
  • Swap in feta or goat cheese for a tangy twist.
  • Add red pepper flakes or jalapeños for spice.
  • Store leftovers in the fridge for up to 4 days. Best not frozen due to texture change.

Nutrition

Find it online: https://recipesbyliza.com/flavorful-basil-crustless-zucchini-quiche/