How do you keep a crustless zucchini tomato quiche from getting watery?

To prevent a watery quiche, sauté the zucchini and onion before baking to release excess moisture. For extra security, pat the cooked zucchini dry with a paper towel before adding it to the pie dish. You can also salt the sliced zucchini and let it rest for 10 minutes, then pat it dry before sautéing.

Can I freeze crustless zucchini tomato quiche?

Yes, this quiche freezes well for up to 2 months. Let it cool completely, then wrap individual slices or the whole quiche tightly in plastic wrap and foil or place in a freezer-safe container. To reheat, bake frozen slices at 350°F for 15 to 20 minutes without thawing.

What is the best cheese for a crustless quiche?

A combination of mozzarella for its mild melt and Parmesan for sharp, salty depth works best in this recipe. You can also substitute Monterey Jack, cheddar, feta, or Gruyere for different flavors. Using freshly grated cheese from a block instead of pre-shredded bagged cheese improves the melt and overall texture.

Is crustless zucchini tomato quiche keto friendly?

Yes, this quiche can easily be made keto friendly. Replace the milk with heavy cream or a mix of cream and water, and use more cheese to increase the fat content while keeping the carbohydrates low. Each standard serving has 8g of carbohydrates, which can be reduced further with these substitutions.

Crustless Zucchini Tomato Quiche Recipe For A Light Summer Brunch

Name: Crustless Zucchini Tomato Quiche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 medium tomato, sliced; 1 small onion, finely chopped; 1 tbsp olive oil; 1 medium zucchini, thinly sliced (about 2 cups); 4 large eggs; 1 cup milk, whole or 2%; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 tsp dried oregano, or Italian seasoning; salt, to taste; black pepper, to taste; fresh basil leaves, for garnish

Ingredients

Scale

1 medium tomato, sliced
1 small onion, finely chopped
1 tbsp olive oil
1 medium zucchini, thinly sliced (about 2 cups)
4 large eggs
1 cup milk, whole or 2%
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano, or Italian seasoning
salt, to taste
black pepper, to taste
fresh basil leaves, for garnish

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Instructions

1-Preheat oven to 375°F (190°C) and grease: Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
2-Sauté onion in olive oil over medium: Sauté onion in olive oil over medium heat for 3 minutes, then add zucchini and cook for 5 minutes. Season lightly.
3-In a bowl, whisk together eggs, milk,: In a bowl, whisk together eggs, milk, oregano, salt, and pepper. Stir in mozzarella and Parmesan.
4-Spread zucchini and onion evenly in the: Spread zucchini and onion evenly in the dish, layer tomato slices on top, and pour egg mixture over.
5-Bake for 35-40 minutes until set and: Bake for 35-40 minutes until set and lightly golden. Cool for 5 minutes before slicing.
6-Garnish with fresh basil leaves and serve: Garnish with fresh basil leaves and serve.

Last Step:

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Prep Time: 10 min
Cook Time: 40 min
Method: bake

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 4g
Sodium: 310mg
Fat: 12g
Saturated Fat: 5g
Carbohydrates: 8g
Fiber: 1g
Protein: 11g
Cholesterol: 165mg