Crustless Zucchini Cheddar Quiche
Crustless Zucchini Cheddar Quiche combines fresh zucchini, eggs, cheddar, onion, garlic, and herbs with biscuit baking mix. This easy vegetarian dish is ideal for brunch, lunch, dinner, or a picnic.
Equipment
- Baking Dish, 8-Inch Square
- Large mixing bowl
- oven
- Silicone spatula
- Whisk
Ingredients
- 1 teaspoon Unsalted Butter for greasing
- 3 large Eggs lightly beaten
- ⅔ cup Biscuit Baking Mix
- ⅓ cup Onion chopped
- ⅓ cup Cheddar Cheese grated
- 2 cloves Garlic minced
- ½ teaspoon Dried Oregano
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
- 2 cups Zucchini thinly sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Grease an 8-inch square baking dish with the butter.
- Place the lightly beaten eggs in a large mixing bowl.
- Add the biscuit baking mix.
- Whisk until evenly combined and no dry lumps remain.
- Add the onion, cheddar, garlic, oregano, kosher salt, and black pepper.
- Stir until evenly combined.
- Add the sliced zucchini.
- Fold gently until the zucchini is coated with the egg mixture.
- Pour the mixture into the prepared baking dish.
- Spread the zucchini into an even layer.
- Bake for approximately 45 minutes until the surface is golden and the centre is completely set.
- Remove the quiche from the oven.
- Let it rest for 10 minutes before cutting.
- Cut into four portions and serve warm or at room temperature.
Notes & Wine Advice
Serving Suggestions
Serve the quiche warm or at room temperature with a green salad, sliced tomatoes, roasted potatoes, or fresh fruit. It is also suitable for brunch and picnics. For a larger vegetarian meal, pair it with our Cheddar Zucchini Egg Casserole.Recipe Notes
Slice the zucchini thinly and evenly so it becomes tender during baking. Biscuit baking mix contains flour, fat, salt, and leavening, so regular flour cannot replace it without additional adjustments. The quiche is ready when the centre feels firm and no liquid egg remains.Variations
Replace cheddar with Monterey Jack, mozzarella, Gouda, or Parmesan. Add cooked mushrooms, spinach, roasted peppers, sweetcorn, chopped chives, or red pepper flakes. Drain vegetables containing considerable moisture before adding them.Storage
Refrigerate leftovers in an airtight container for up to three days. Reheat individual portions gently in the oven, air fryer, or microwave. The quiche can also be served chilled or allowed to return to room temperature before serving.Wine Advice
A crisp Sauvignon Blanc balances the richness of the eggs and cheddar. A fresh Pinot Grigio is another suitable choice for the mild zucchini and oregano.Nutrition values
Serving: 1 portion | Calories: 250 kcal | Carbohydrates: 20 g | Protein: 10 g | Fat: 15 g | Saturated Fat: 6 g | Sodium: 640 mg | Sugar: 3 g