Savory Crustless Zucchini Quiche
Ingredients
Zucchini: 3 medium zucchinis (grated and squeezed dry).
Eggs: 4 to 5 large eggs.
Cheese: 1 cup shredded mozzarella or cheddar (or a mix).
Onion: 1 small onion, finely chopped.
Flour: ½ cup all-purpose flour (use almond flour for a Keto version).
Oil/Fat: ¼ cup olive oil or melted butter.
Leavening: 1 tsp baking powder (for fluffiness).
Seasoning: Salt, black pepper, and a pinch of dried oregano or garlic powder.
Instructions
Prep the Zucchini: This is the secret! After grating the zucchini, sprinkle with a little salt and let it sit for 10 minutes. Squeeze it firmly using your hands or a cheesecloth to remove all excess water.
Mix: In a large bowl, whisk the eggs with the oil and seasonings. Stir in the flour and baking powder until smooth.
Combine: Fold in the grated zucchini, chopped onion, and half of the cheese.
Bake: Pour the mixture into a greased baking dish and top with the remaining cheese.
Cook: Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until the top is golden brown and the center is set.
Quick Tip: Let it rest for 5-10 minutes before slicing. This helps the quiche hold its shape perfectly!
