Easy Crustless Zucchini Quiche- Healthy & Delicious

Looking for a guilt-free yet utterly satisfying meal? This Easy Crustless Zucchini Quiche is your answer! Packed with fresh vegetables and creamy eggs, it’s a healthy and delicious way to enjoy a light breakfast, brunch, or dinner that comes together in a snap.

Ingredients

• 2 medium zucchini, about 4 cups grated
• 1/2 teaspoon salt, plus more for seasoning
• 1 tablespoon olive oil
• 1/2 cup chopped onion (about 1 small)
• 2 cloves garlic, minced
• 6 large eggs
• 1/2 cup milk (any kind – dairy or non-dairy)
• 1/2 cup shredded Monterey Jack or cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme or oregano (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar-sized baking dish.
2. Grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes to draw out excess water. Firmly squeeze out as much liquid as possible from the zucchini using a clean kitchen towel or paper towels.
3. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the eggs, milk, shredded Monterey Jack/cheddar cheese, Parmesan cheese, black pepper, and dried thyme/oregano (if using).
5. Stir in the squeezed zucchini and the cooled onion and garlic mixture into the egg mixture.
6. Pour the mixture into the prepared pie dish. Spread evenly.
7. Bake for 30-35 minutes, or until the quiche is set in the center and lightly golden brown on top. A knife inserted into the center should come out clean.
8. Remove from the oven and let cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature.