Can I add dairy to this recipe?

Absolutely! Replace the water with milk, half-and-half, or even heavy cream for a richer result. You can also stir in 1/2 cup of grated cheese like Gruyère or cheddar for extra flavor and creaminess.

Why did my quiche turn out watery?

This typically happens when the vegetables release too much moisture during cooking. Try patting your zucchini ribbons dry with paper towels before adding them to the quiche, or sauté them briefly to release some moisture first.

Can I make this quiche ahead for a brunch party?

Yes! Prepare it up to a day ahead and refrigerate. On the day of serving, bring it to room temperature for about 30 minutes, then warm in a 325°F oven for 15-20 minutes until just heated through.

How can I tell when the quiche is perfectly done?

The quiche should be set around the edges with a slight jiggle in the center. A knife inserted about an inch from the center should come out clean. Remember the quiche will continue to set as it cools, so don't overbake it.

Crustless Summer Vegetable Quiche Recipe

Name: Crustless Summer Vegetable Quiche Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 9 eggs; 1/2 cup water; 3/4 tsp salt; 1/2 tsp pepper; 1/2 tsp garlic powder; 1 small zucchini; Handful of grape or cherry tomatoes; Handful of fresh basil

Description

A delightful and light quiche packed with fresh summer vegetables and bursting with flavor. Perfect for breakfast, brunch, or even a light lunch. This quiche is easy to prepare, low-carb, and doesn’t require a crust, making it a healthier and simpler option. The combination of zucchini, cherry tomatoes, and basil gives it a refreshing and summery twist!

Ingredients

Units Scale

Wet Ingredients:

1 tbsp olive oil
9 eggs
1/2 cup water

Seasonings:

3/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

Vegetables:

1 small zucchini
Handful of grape or cherry tomatoes
Handful of fresh basil

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Instructions

Preheat the oven.
Preheat your oven to 400°F (200°C). This ensures it’s warmed and ready for baking when the quiche is prepared.
Prepare the pie dish.
Spread the olive oil evenly across the bottom and sides of a pie dish to prevent sticking. You can use your fingers or a paper towel to distribute it evenly.
Prepare the egg mixture.
In a mixing bowl, combine the eggs, water, salt, pepper, and garlic powder. Whisk everything together until it’s thoroughly mixed and foamy.
Transfer the egg mixture.
Pour the egg mixture into the greased pie dish, evenly distributing it.
Prepare the zucchini ribbons.
First, cut off the zucchini stem and peel away the dark green skin. Using a vegetable peeler, create thin ribbons until you reach the seedy middle of the zucchini. Roll the ribbons into spirals (if desired) and place them into the egg mixture. Some may unravel, but that’s okay.
Add tomatoes and basil.
Slice your grape tomatoes in half. If using cherry tomatoes, consider slicing them into thirds. Chop the basil into medium-sized pieces and add them, along with the tomatoes, to the egg mixture.
Bake the quiche.
Place the dish in the preheated oven and bake for 30 minutes or until the quiche is set and slightly golden on top.
Cool and serve.
Let the quiche cool for a few minutes before slicing it into 8 portions. Serve warm and enjoy!

Notes

For a dairy-free alternative, this recipe already works great without cheese, but feel free to add dairy-free cheese for extra creaminess.
To avoid a watery quiche, ensure you discard the center seeds of the zucchini as these tend to hold a lot of water.
Use fresh basil for the best flavor. If unavailable, a teaspoon of dried basil can work as an alternative.
This quiche makes for an excellent meal-prep idea and can be stored in the fridge for 3-4 days.

Nutrition

Serving Size: 1 slice
Calories: 100
Sugar: 2g
Sodium: 260mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 1g
Protein: 7g
Cholesterol: 170mg