Easy Crustless Zucchini Quiche Recipe

This melts in your mouth. In 10 minutes, make crustless zucchini and cheese quiche. The creamy filling of this crust-less quiche tastes great cold! Summer zucchini work well in this recipe!

Ingredient

– 4 cups zucchini – 1 small onion – 1 cup all-purpose flour – 1 ½ tsp baking powder – ¼ tsp salt – 4 large egg – ½ cup vegetable oil – ¼ cup Parmegiano Reggiano – ¼ cup mozzarella cheese – ½ teaspoon marjoram – 1 Tbsp parsley – ¼ tsp salt – ⅛ tsp pepper

Direction

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1

Warm the oven up to 350 F. Spray baking spray on a pie plate and set it aside.

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2

Cut up the zucchini. Put it in a colander and squeeze all the water out of it. Take the zucchini out. Add the chopped onion and mix it in. Set it aside.

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3

Use two forks or a pastry blender to mix the flour, baking powder, salt, and vegetable oil in a small bowl until pea-sized balls form. Set the bowl aside.

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4

Mix eggs with a fork in a large bowl. Add herbs, salt, and pepper. Spoon in the flour mixture gently. Mix in grated zucchini and onion. Mix in cheeses. Gently mix to distribute evenly.

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5

Fill your pie plate carefully. Bake 45-50 minutes. Cover with foil after 30 minutes if it's browning too quickly. No oven is the same, so we bake uncovered.

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6

A mostly clean fork will indicate done quiche. Note that quiche rises and then deflates.

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also see

also see

Italian Plum Jam Recipe