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!
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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.
