Description
This crustless zucchini tomato quiche is a light, healthy, and delicious dish perfect for brunch or dinner. Made with fresh zucchini, ripe tomatoes, eggs, and cheese, it’s gluten-free, low-carb, and easy to make. A great vegetarian recipe idea packed with flavor and perfect for meal prep.
Ingredients
1 medium zucchini, sliced
1 cup cherry tomatoes, halved
4 large eggs
1 cup milk
1 cup shredded cheddar cheese
1 clove garlic, minced
1 small onion, diced and sautéed (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh basil or thyme
Instructions
1. Preheat the oven to 375°F (190°C).
2. Slice zucchini and halve the cherry tomatoes. Sauté onion if using, then let cool.
3. In a bowl, whisk eggs, milk, garlic, salt, pepper, and herbs. Stir in half the cheese.
4. Grease a pie dish and spread vegetables evenly across the bottom.
5. Pour the egg mixture over the veggies and top with the remaining cheese.
6. Bake for 35 to 40 minutes, until golden and set in the center.
7. Let cool slightly before slicing and serving.
Notes
This quiche can be served warm or cold.
Make it dairy-free by using plant-based milk and cheese.
Great for meal prep—refrigerates well for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 155mg