Zucchini Feta Crustless Quiche Recipe

This Zucchini Feta Crustless Quiche has become an absolute lifesaver in our household, a true culinary chameleon that effortlessly transitions from a quick weeknight dinner to an elegant brunch centerpiece. The first time I whipped it up, I was genuinely surprised by how something so simple could pack such a flavorful punch. My kids, who usually turn their noses up at anything overtly “green,” devoured their slices and even asked for seconds! The salty tang of the feta cheese perfectly complements the subtle sweetness of the zucchini, all enveloped in a creamy, savory egg custard. It’s light yet satisfying, and the fact that it’s crustless not only shaves off calories and carbs but also makes the preparation ridiculously easy. No fussing with pastry, no blind baking – just pure, unadulterated deliciousness. It’s become my go-to for using up summer zucchini, a healthy meal prep option, and a guaranteed crowd-pleaser.

Gather Your Ingredients for Zucchini Feta Crustless Quiche

Before you embark on this delightful culinary journey, let’s ensure your kitchen is stocked with all the necessary components. The beauty of this Zucchini Feta Crustless Quiche lies in its simplicity, but using fresh, quality ingredients will elevate the final dish from good to absolutely spectacular.

• Zucchini: 2 medium (approximately 600-700g or 1.5 lbs total), grated
• Olive Oil: 1 tablespoon, plus extra for greasing the dish
• Yellow Onion: 1 medium, finely chopped
• Garlic: 2-3 cloves, minced
• Large Eggs: 6
• Whole Milk or Heavy Cream: 1/2 cup (120ml) (Heavy cream will result in a richer quiche)
• Feta Cheese: 1 cup (approximately 150g or 5-6 oz), crumbled
• Fresh Dill: 1/4 cup, chopped (or 1 tablespoon dried dill)
• Fresh Parsley: 1/4 cup, chopped (or 1 tablespoon dried parsley)
• Salt: 1/2 teaspoon (adjust to taste, as feta is already salty)
• Freshly Ground Black Pepper: 1/4 teaspoon, or to taste
• Optional: Pinch of Nutmeg: Adds a classic quiche warmth
• Optional: Red Pepper Flakes: A pinch for a little kick

A note on the zucchini: The quantity is a guideline. A little more or less won’t break the recipe. The key is to remove as much moisture as possible after grating. For the feta, try to get a block packed in brine and crumble it yourself; it generally has better flavor and texture than pre-crumbled varieties. Fresh herbs are always preferred for their vibrant taste, but dried can work in a pinch – just remember the general rule of using about one-third the amount of dried herbs compared to fresh.

Step-by-Step Instructions to Perfection

Creating this Zucchini Feta Crustless Quiche is a straightforward process. Follow these steps carefully, and you’ll be rewarded with a beautifully golden, flavorful, and satisfying meal. The key to a non-watery quiche is properly preparing the zucchini.

1. Prepare the Zucchini:
   • Wash and trim the ends of the zucchini. Grate them using the large holes of a box grater or a food processor with the grating attachment.
   • Place the grated zucchini in a colander set over a bowl. Sprinkle generously with about 1 teaspoon of salt (this is in addition to the recipe salt, as much of it will be squeezed out). Toss gently to distribute the salt.
   • Let the zucchini sit for at least 20-30 minutes. The salt will draw out excess moisture.
   • After resting, take handfuls of the grated zucchini and squeeze firmly to remove as much liquid as possible. You’ll be surprised how much water comes out! Alternatively, you can place the zucchini in a clean kitchen towel or cheesecloth and wring it out. Set the squeezed zucchini aside. This step is crucial to prevent a soggy quiche.
2. Preheat and Prepare Dish:
   • Preheat your oven to 375°F (190°C).
   • Lightly grease a 9-inch pie dish or a similar-sized oven-safe baking dish with olive oil or butter. A glass or ceramic dish works beautifully.
3. Sauté the Aromatics and Zucchini:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes, or until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
   • Add the squeezed, grated zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and any remaining excess moisture has evaporated. It might slightly brown, which adds flavor.
   • Remove the skillet from the heat and let the vegetable mixture cool slightly for a few minutes.
4. Prepare the Egg Custard:
   • In a large mixing bowl, crack the 6 large eggs. Whisk them thoroughly until the yolks and whites are well combined and slightly frothy.
   • Pour in the whole milk or heavy cream and continue to whisk until smooth.
   • Stir in the 1/2 teaspoon of salt (remember the feta is salty, so you might want to start with less and adjust), freshly ground black pepper, and the optional pinch of nutmeg and/or red pepper flakes.
   • Gently fold in the chopped fresh dill and fresh parsley.
5. Combine and Assemble:
   • Add the slightly cooled zucchini and onion mixture to the egg custard.
   • Add most of the crumbled feta cheese (reserving a small amount, perhaps 1/4 cup, for topping if desired) to the bowl.
   • Stir everything together gently until just combined. Be careful not to overmix.
6. Bake the Quiche:
   • Pour the zucchini-feta-egg mixture evenly into the prepared pie dish.
   • If you reserved some feta, sprinkle it over the top.
   • Carefully place the dish in the preheated oven.
   • Bake for 35-45 minutes, or until the quiche is set, puffed, and golden brown on top. The center should no longer be jiggly when you gently shake the dish. A knife inserted near the center should come out clean or with moist crumbs, but not wet egg mixture.
7. Rest and Serve:
   • Once baked, remove the quiche from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set, making it easier to cut into neat wedges and improving the texture.

Enjoy your homemade Zucchini Feta Crustless Quiche warm or at room temperature!

Nutrition Facts

Understanding the nutritional profile of what we eat is increasingly important. While this is an estimate and can vary based on exact ingredient brands, portion sizes, and specific choices (like whole milk vs. heavy cream), here’s a general idea:

• Servings: This recipe typically yields 6-8 servings, depending on how generously you slice it.
• Calories per serving (estimated for 6 servings, using whole milk): Approximately 200-250 calories.
  • Using heavy cream will increase the calorie and fat content.
  • Using more or less cheese will also affect these values.

Key Nutritional Highlights:

• Protein-Packed: Thanks to the eggs and feta cheese, this quiche is a good source of high-quality protein, essential for muscle repair, satiety, and overall bodily function.
• Low Carb & Keto-Friendly: Being crustless, it’s naturally low in carbohydrates, making it an excellent choice for those following low-carb or ketogenic diets.
• Rich in Vitamins and Minerals: Zucchini provides Vitamin A, Vitamin C, potassium, and fiber. Eggs are nutritional powerhouses, offering Vitamin D, B vitamins, selenium, and choline. Feta cheese contributes calcium.
• Gluten-Free: This recipe is naturally gluten-free, making it suitable for individuals with celiac disease or gluten sensitivity.

For a more precise nutritional breakdown, you can use online recipe calculators and input your specific ingredients and quantities. However, rest assured, this Zucchini Feta Crustless Quiche is a wholesome and nutritious option for any meal.

Preparation and Cooking Time

Knowing the time commitment for a recipe helps in planning your meals and kitchen schedule. Here’s a breakdown for the Zucchini Feta Crustless Quiche:

• Preparation Time: Approximately 25-35 minutes.
  • Grating Zucchini: 5-7 minutes (less if using a food processor).
  • Salting and Resting Zucchini: 20-30 minutes (this is mostly inactive time, but important to factor in).
  • Squeezing Zucchini: 3-5 minutes.
  • Chopping Onion, Garlic, Herbs: 5-7 minutes.
  • Sautéing Vegetables: 10-15 minutes.
  • Mixing Custard and Assembling: 5 minutes.
  • (The 20-30 minute zucchini resting time can overlap with chopping other ingredients and starting the sauté, so effective active prep is closer to 25-35 minutes)
• Cooking Time: 35-45 minutes in the oven.
• Resting Time (Post-Baking): 10-15 minutes (crucial for setting).
• Total Time: Approximately 1 hour 10 minutes to 1 hour 35 minutes (from starting prep to being ready to slice, including zucchini resting).

While there’s a resting period for the zucchini, much of the hands-on time is concentrated at the beginning. Once it’s in the oven, you have a good window to clean up or prepare any side dishes. This makes it a manageable recipe even for busier days.

How to Serve Your Delicious Zucchini Feta Crustless Quiche

This Zucchini Feta Crustless Quiche is incredibly versatile, fitting seamlessly into various meal settings. Here are some ideas on how to serve and enjoy it:

• Temperature Considerations:
  • Warm: Fresh from the oven (after the essential resting period), it’s wonderfully comforting, with the cheese slightly melty and the custard tender.
  • Room Temperature: This quiche holds up beautifully at room temperature, making it ideal for buffets, picnics, or packed lunches. The flavors often meld and become even more pronounced as it cools slightly.
  • Chilled: Some enjoy it cold, straight from the refrigerator, especially on a hot day. The texture becomes firmer, and it’s quite refreshing.
• Meal Occasions:
  • Breakfast or Brunch: A fantastic, protein-rich start to the day. It feels more special than everyday eggs.
  • Light Lunch: Paired with a simple side, it’s a satisfying yet not overly heavy midday meal.
  • Dinner: Serve larger portions, perhaps with a heartier side, for a complete and healthy dinner.
  • Appetizer: Cut into small squares or wedges, it can be a delightful and elegant appetizer for parties.
  • Meal Prep: Bake it on a Sunday and enjoy slices throughout the week for quick breakfasts or lunches.
• Perfect Pairings (Bullet Points):
  • Salads:
    • A simple green salad with a lemon-herb vinaigrette.
    • A tomato and cucumber salad, perhaps with a balsamic glaze.
    • An arugula salad with shaved Parmesan and a peppery dressing.
  • Breads:
    • Crusty artisan bread or sourdough toast points.
    • Warm whole-wheat pita bread.
  • Fruits:
    • A fresh fruit salad, especially with berries or melon.
    • Sliced ripe tomatoes, perhaps drizzled with a little olive oil and basil.
  • Vegetables:
    • Roasted cherry tomatoes or bell peppers.
    • Steamed asparagus spears.
  • Soups:
    • A light tomato soup or a creamy vegetable soup.
  • Condiments/Toppings:
    • A dollop of plain Greek yogurt or sour cream.
    • A sprinkle of extra fresh herbs (dill, parsley, or chives).
    • A drizzle of high-quality extra virgin olive oil.
    • A dash of your favorite hot sauce for those who like extra spice.

Experiment with different combinations to find your favorite way to enjoy this versatile dish!

Additional Tips for Quiche Success

To ensure your Zucchini Feta Crustless Quiche turns out perfectly every single time, here are five additional tips:

1. Don’t Undersalt, But Be Mindful of Feta: While squeezing the zucchini removes a good deal of the initial salt used for drawing out moisture, remember that feta cheese itself is quite salty. Taste your egg mixture (if you’re comfortable doing so with raw egg, or just be conservative) before adding all the recipe salt. It’s easier to add a bit more seasoning at the table than to fix an overly salty quiche.
2. Invest in Good Quality Feta: The type of feta you use can make a significant difference. Opt for feta sold in blocks in brine rather than pre-crumbled. Block feta tends to be more flavorful, creamier, and less dry. Sheep’s milk feta is often considered the most authentic and tangy, but cow’s milk or goat’s milk versions are also delicious.
3. Herb Variations for Flavor Twists: While dill and parsley are classic pairings with zucchini and feta, don’t be afraid to experiment. Fresh mint can add a lovely refreshing note, especially in summer. A touch of oregano or marjoram can lend a more Mediterranean feel. Chives are also excellent for a mild oniony flavor.
4. Avoid Overbaking for Tenderness: The enemy of a good quiche (crustless or not) is overbaking, which can lead to a rubbery texture and sometimes weeping. Bake just until the edges are set and lightly golden, and the center is just set – it should have a very slight wobble, but not be liquid. It will continue to cook and set further as it rests.
5. Let It Cool Completely for Meal Prep Storage: If you’re making this quiche for meal prep, ensure it cools completely to room temperature before covering and refrigerating. Storing it while still warm can create condensation, potentially leading to a soggier texture when reheated. Properly cooled and stored, it will last well for 3-4 days in the refrigerator.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this Zucchini Feta Crustless Quiche recipe:

1. Q: Can I make this quiche ahead of time?
   • A: Absolutely! This quiche is fantastic for making ahead. You can bake it completely, let it cool, cover it, and refrigerate it for up to 3-4 days. It can be served cold, at room temperature, or reheated. To reheat, you can warm individual slices in the microwave or place the entire quiche (or larger portions) in a preheated 300°F (150°C) oven for about 15-20 minutes, or until warmed through.
2. Q: Can I freeze this Zucchini Feta Crustless Quiche?
   • A: Yes, you can freeze it, though the texture of egg-based dishes can sometimes change slightly upon thawing, potentially becoming a bit more watery or spongy. For best results, cool the baked quiche completely. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator and then reheat as described above.
3. Q: Can I use other vegetables instead of or in addition to zucchini?
   • A: Definitely! This recipe is very adaptable. Good substitutes or additions include:
     • Spinach: Sautéed and well-drained.
     • Mushrooms: Sliced and sautéed until they release their moisture.
     • Bell Peppers: Diced and sautéed until tender.
     • Asparagus: Blanched or roasted, then chopped.
     • Broccoli Florets: Steamed or roasted, then chopped.
       Remember to pre-cook and drain any watery vegetables to prevent a soggy quiche. Adjust quantities accordingly.
4. Q: Is this recipe naturally gluten-free?
   • A: Yes, because it’s a crustless quiche and the ingredients listed (eggs, cheese, vegetables, milk/cream, herbs) are naturally gluten-free, this recipe is suitable for those following a gluten-free diet. Always double-check your specific ingredient labels (like pre-crumbled feta or spice blends, if using) if you have severe allergies or celiac disease.
5. Q: What if I don’t have feta cheese? Can I use another cheese?
   • A: While feta gives this quiche its characteristic salty, tangy flavor, you can certainly substitute it. Good alternatives include:
     • Goat Cheese (Chèvre): Will provide a similar tanginess and creamy texture.
     • Sharp Cheddar Cheese: Grated, will give a more classic cheesy flavor.
     • Gruyère or Swiss Cheese: Grated, for a nutty, rich flavor.
     • Parmesan or Pecorino Romano: Grated, for a sharp, salty kick (use a bit less as they are very flavorful).
       Adjust the amount of added salt in the recipe based on the saltiness of the cheese you choose.

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