Zucchini Tomato Crustless Quiche: Unleash the Flavor Explosion!

I believe that a good recipe has the power to bring people together, spark joy, and turn ordinary moments into cherished memories. My love for cooking started long before I ever picked up a cookbook. I was raised in a home where the kitchen was the heart of everything. The clatter of pots, the smell of herbs simmering, and the warmth of shared meals are some of my earliest and fondest memories.

My grandmother was my biggest inspiration—she didn’t need fancy ingredients or complicated techniques to make magic happen. Her meals were a reflection of care, patience, and creativity. Watching her cook taught me that food is more than sustenance—it’s a language of love. Those moments planted the seed that would eventually grow into Yumoti.

Yumoti was born out of a deep desire to make cooking feel less intimidating and more joyful. I know how it feels to stand in the kitchen, unsure where to begin or how to turn scattered ingredients into something special. I also know the pride that comes with cooking a meal your loved ones truly enjoy. That’s why I created this platform, to share recipes like this Zucchini Tomato Crustless Quiche, which combines simplicity and flavor in every bite.

Zucchini Tomato Crustless Quiche

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• Author: Aurora
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 135 minutes
• Yield: 1 pie (8 servings)
• Category: Main Course
• Method: Baking
• Cuisine: French

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Description

Learn how to make a delicious Zucchini Tomato Crustless Quiche with this easy recipe. Perfect for a healthy and flavorful meal any time of day!

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Ingredients

• 1 recipe for all butter crust pie dough, rolled out and lining a 9 or 10-inch pie plate, frozen for at least 30 minutes
• 1/2 pound (225g) zucchini (about 1 1/2 cups shredded)
• 2 tablespoons (30ml) vegetable oil
• 1 cup (240ml) sliced shallots or spring onions
• 4 large eggs, room temperature
• 1/2 cup (120ml) milk
• 1/3 cup (80ml) coconut cream
• 1/3 cup (80ml) coconut yogurt
• 1 teaspoon (5 ml) dried herbs de Provence (can substitute Italian herb blend)
• 10 basil leaves, sliced
• 1 tablespoon (15 ml) chopped fresh parsley
• 1/2 teaspoon (3 ml) salt
• 1/2 teaspoon (3 ml) black pepper
• 1 cup (90g) packed, shredded vegan cheese
• 10 cherry tomatoes, halved or quartered

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Instructions

1. Preheat your oven to 350°F. If preparing a homemade crust, freeze it for a minimum of 30 minutes. Cover the interior of the crust with heavy-duty aluminum foil. Completely fill the crust with pie weights like sugar, uncooked rice, or dry beans. Bake for 50 minutes. Take it out of the oven, then remove the foil and weights. If using a store-bought crust, you can either defrost it and skip this step or follow package instructions for partial pre-baking.
2. Shred the zucchini using the large side of a box grater. Place the shredded zucchini in a mesh strainer over a bowl to let the excess liquid drain.
3. Warm vegetable oil in a skillet over medium heat. Add the sliced shallots or spring onions, and stir them in the oil. Reduce the heat to low and cook slowly, stirring occasionally until softened and lightly golden. Remove from heat.
4. In a large bowl, beat the eggs. Mix in the milk, coconut cream, and coconut yogurt. Add in the dried herbs de Provence, fresh basil slices, chopped parsley, salt, and pepper. Stir in the shredded vegan cheese and drained zucchini.
5. Spread the cooked shallots evenly over the bottom of the pre-baked crust. Pour the zucchini mixture over the top. Arrange the cut cherry tomatoes on the surface of the filling, gently pressing them halfway down.
6. Bake for 45 to 55 minutes at 350°F, until the center is firm. If the edges of the crust start to brown too much, cover them with foil or a pie shield. Note that a shallower store-bought crust will cook faster. Remove from the oven when the center is set and the top is lightly browned. Allow it to cool completely before serving. Enjoyed the dish? Please rate and comment below!

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Notes

• Drain excess liquid from shredded zucchini to avoid a soggy bottom crust.
• Customize herb blend for a more flavorful quiche, like using fresh herbs or a pinch of cayenne pepper.
• Watch baking time with store-bought crust; ensure center is firm before removing from oven.

Zucchini Tomato Crustless Quiche: A Culinary Delight

Fundamentals

The Zucchini Tomato Crustless Quiche is a delightful dish that captures the essence of fresh ingredients and simple preparation. It’s a versatile recipe that can be enjoyed at any meal, whether it’s breakfast, brunch, or dinner. The quiche is a testament to how a few well-chosen ingredients can create a dish that’s both satisfying and nutritious.

Preparation/setup

Start by preheating your oven to 350°F. If you’re using a homemade crust, ensure it’s been frozen for at least 30 minutes. Cover the crust with heavy-duty aluminum foil and fill it with pie weights like sugar, uncooked rice, or dry beans. Bake for 50 minutes before removing the foil and weights. If using a store-bought crust, follow the package instructions for partial pre-baking.

Shred the zucchini using the large side of a box grater and let it drain in a mesh strainer over a bowl. This step is crucial to prevent excess moisture from affecting the texture of your quiche. As the zucchini drains, heat vegetable oil in a skillet over medium heat and cook the sliced shallots or spring onions until softened and lightly golden.

Zucchini Tomato Quiche Preparation

Technique

In a large bowl, beat the eggs and mix in milk, coconut cream, and coconut yogurt. This combination gives the quiche a creamy texture while keeping it light. Add the dried herbs de Provence, fresh basil, parsley, salt, and pepper to enhance the flavors. Stir in the shredded vegan cheese and drained zucchini, ensuring all ingredients are well combined.

Tips/tricks

For a perfect Zucchini Tomato Crustless Quiche, ensure the zucchini is well-drained to prevent a soggy texture. Also, consider using a pie shield or foil to cover the crust edges if they begin to brown too quickly. This will keep your crust golden and flaky without over-baking.

If you enjoy quiches, don’t miss out on other delightful options like Crustless Spanakopita Quiche with Feta and Sauteed Mushrooms or explore the Aegean Mushroom and Kasseri Crustless Quiche for more flavor inspirations.

Perfecting Your Zucchini Tomato Quiche

Perfecting results

Spread the cooked shallots evenly over the bottom of the pre-baked crust, then pour the zucchini mixture on top. Arrange the halved cherry tomatoes on the surface, pressing them gently into the filling. This not only adds a burst of color but also a refreshing taste to your quiche.

Troubleshooting/variations

If you find the quiche center is not setting as expected, allow it to bake a little longer but keep an eye on the crust to prevent over-browning. For those seeking variations, experiment with different herbs or replace zucchini with other vegetables like spinach or mushrooms, as demonstrated in this Crustless Spanakopita Quiche with Feta and Mushrooms.

Serving Your Zucchini Tomato Quiche

Serving/presentation

Once your Zucchini Tomato Crustless Quiche is baked to perfection, allow it to cool completely before serving. This helps the flavors meld together beautifully and makes slicing easier. Serve it as a centerpiece for brunch or a delightful side for dinner.

Pairings/storage

Pair your quiche with a fresh green salad or a bowl of soup like this Tasty Chicken Vegetable Soup with Zucchini for a complete meal. For storage, keep leftovers in the refrigerator for up to three days, ensuring it’s covered to maintain freshness.

For those interested in zucchini-based dishes, check out this Zucchini and Cheese Bake for another savory option.

Conclusion

The Zucchini Tomato Crustless Quiche is a versatile and flavorful dish that brings the joy of cooking into your home. With its combination of fresh ingredients and straightforward preparation, this quiche is a testament to the power of simple yet delicious recipes. Whether you’re an experienced cook or a kitchen novice, this dish offers a satisfying culinary experience.

Its adaptable nature allows for creativity, making it a perfect addition to any meal. The Zucchini Tomato Crustless Quiche not only delights the palate but also showcases the beauty of home-cooked meals shared with loved ones, embodying the essence of what Yumoti is all about.

FAQs – Zucchini Tomato Crustless Quiche