Pizza Quiche Zucchini Tomato Mozzarella Crustless
Savor the delightful combination of fresh Mediterranean-inspired flavors with this Pizza Quiche Zucchini Tomato Mozzarella Crustless recipe! Perfect for brunch, lunch, or a light dinner, this crustless quiche is both gluten-free and packed with fresh, healthy ingredients like thinly sliced zucchini, juicy cherry tomatoes, and creamy mozzarella cheese. The rich, custardy base of eggs, heavy cream, and milk is seasoned with garlic, oregano, and basil for that signature pizza flavor. Topped with a golden layer of Parmesan and bursting with vibrant colors, this easy-to-make dish comes together in under an hour. Serve it warm or at room temperature with a crisp green salad for a meal that’s as nutritious as it is delicious!
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Ingredients
- 2 medium (about 450g total) zucchini
- 200 grams cherry tomatoes
- 150 grams (shredded) mozzarella cheese
- 5 eggs
- 120 ml heavy cream
- 60 ml milk
- 30 grams (grated) parmesan cheese
- 0.5 teaspoons garlic powder
- 0.5 teaspoons dried oregano
- 0.5 teaspoons dried basil
- 1 teaspoon salt
- 0.25 teaspoons black pepper
Directions
Step 1
Preheat your oven to 190°C (375°F) and grease a 9-inch (23 cm) pie or quiche dish with nonstick cooking spray or a light coat of oil.
Step 2
Wash the zucchini thoroughly, then slice them into thin rounds (about 1/4-inch thick). Lay the slices on a paper towel and lightly sprinkle with a pinch of salt. Let the zucchini sit for 10 minutes to draw out excess moisture, then pat dry with another paper towel.
Step 3
Halve the cherry tomatoes and set them aside.
Step 4
In a large mixing bowl, whisk together the eggs, heavy cream, milk, garlic powder, dried oregano, dried basil, salt, and black pepper until fully combined.
Step 5
Stir in the shredded mozzarella cheese and grated parmesan cheese into the egg mixture.
Step 6
Layer the zucchini slices in the prepared pie dish, slightly overlapping them to create an even base layer. Reserve a few slices for the top if desired for presentation.
Step 7
Pour the egg mixture evenly over the zucchini base. Gently press down any floating zucchini slices so they are submerged.
Step 8
Distribute the halved cherry tomatoes evenly on top of the mixture, cut-side up. Add the reserved zucchini slices if you kept some for the top.
Step 9
Bake in the preheated oven for 35–40 minutes, or until the quiche is set in the center and lightly golden on top.
Step 10
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy as-is or pair with a side salad for a complete meal.
Nutrition Facts
| Serving size | (1720.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1713.5 |
| Total Fat 107.3g | 0% |
| Saturated Fat 56.2g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 1179.7mg | 0% |
| Sodium 12592.6mg | 0% |
| Total Carbohydrate 89.1g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 74.4g | |
| Protein 89.8g | 0% |
| Vitamin D 256.2IU | 0% |
| Calcium 1698.5mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3068.8mg | 0% |
Source of Calories