Crustless Zucchini Quiche
Ingredients
The base
-
2
tbsp
Olive oil
-
½
medium
Onion (diced)
-
2
medium
Zucchini (sliced thinly)
-
2
tsp
Dried basil
-
4
cloves
Garlic (minced)
-
7
large
Eggs
-
⅓
cup
Heavy cream (or half and half)
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
The cheese
-
⅓
cup
Cheddar cheese
-
⅓
cup
Mozzarella cheese
Instructions
- Preheat the oven to 350°F (177°C).
- Heat olive oil in a large skillet over medium heat and add diced onions, cooking until translucent.
- Add sliced zucchini and dried basil, increasing heat to medium-high, cooking until soft and beginning to brown.
- Make a well in the center of the vegetables, add minced garlic, and sauté until fragrant.
- Transfer half of the zucchini mixture to a pie pan, sprinkle half of the cheeses on top, and layer with the remaining zucchini and cheese.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper, then pour the mixture over the zucchini in the pan.
- Bake for 30-35 minutes until the eggs are set.
Nutrition Facts (estimated)
Servings
6
Calories
229
Total fat
18g
Total carbohydrates
4.9g
Total protein
12g
Sodium
0mg
Cholesterol
0mg
You might also like