Crustless Quiche

Frankly, I don’t like zucchini. It lacks taste and texture. And if it grows past 12 inches long it gets seedy and spongy and I want nothing to do with it. If it’s small, there’s a good chance I’ll find something to make with it. We love this cheesy, zucchini gluten-free quiche. Quiche is perfect for breakfast, lunch, or dinner. The cheese forms a chewy, crispy crust that’s just divine. Don’t get this confused with a frittata. It’s not a frittata, which comes from the word, fritta, which means “to fry.” My crustless quiche is baked in the oven.

You can use any combination of vegetable fillings, but keep the basic egg mixture and cheeses. Want bacon? Spinach? Ham? Hearty mushrooms?

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Crustless Quiche With Three Cheeses, Zucchini and Sweet Red Onion

Makes one 8×8″ quiche

Ingredients:

  • 1C shredded Swiss cheese
  • 1C shredded cheddar cheese
  • ½ small log of goat cheese
  • 1 small zucchini, thinly sliced
  • 1 red onion, thinly sliced
  • 4 eggs, preferably pastured and organic
  • ¾C raw, whole milk
  • ¾C heavy cream
  • 2T melted coconut oil
  • 1T arrowroot
  • salt & peper to taste

Directions:

Preheat oven to 375°. Lightly butter the bottom of an 8″ square brownie pan.

Sauté the sliced zucchini and red onion in 1T of coconut oil until it’s soft and slightly tender. Drain and set aside. Don’t overcook the vegetables or they will become mushy during the baking process.

While the vegetables are cooking, combine the 4 eggs, whole milk, heavy cream, 1T melted coconut oil, arrowroot, salt & pepper. Whisk until combined.

In a medium sized bowl, mix the shredded swiss and cheddar cheeses together. Reserve a bit to top at the end. Cover the bottom of the baking pan with the cheeses. Drop tablespoon-sized dollops of the fresh goat cheese around the pan on top of the swiss and cheddar. Add the cooked vegetables on top of the cheeses (drain if necessary), making sure that the vegetables are evenly distributed over the top. Pour the egg mixture over the ingredients in the baking dish.  Sprinkle with the reserved shredded cheese mixture.

Bake for 40 minutes or until the eggs have set and the top has attained a nice, golden color.

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5 thoughts on “Crustless Quiche

  1. Kim, can I substitute other (or not using) cheese for goat one? We eat arrowroot tubers all the time but never use powder as a thickening agent. Will have to try it soon… Thanks 🙂

    1. I’ve made it without the goat cheese and it comes out just fine. I wouldn’t take out the Swiss or the cheddar, because it forms the bottom crust and adds a lot of flavor.

    1. It’s a gluten-free thickener found in the spice aisle. It’s used in mostly asian cuisines as a thickening agent. You can substitute flour. How wonderful that you have Friday breakfasts! Enjoy!

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