A simple quiche recipe made with only 4 ingredients, this wonderful crustless zucchini quiche makes a satisfying brunch meal all summer long.
Zucchini and other summer squashes have been abundant in backyard gardens, farmers’ markets, and grocery stores for weeks now and they have been so cheap, every week I end up picking up a bunch of them.
At least 2-3 times a week we’ve been enjoying a zucchini dish. May it be just a simple zucchini noodles, sautéed in a hot skillet, sliced on top of a pizza, shredded in a frittata or diced in these easy stuffed bell peppers, I tried to sneak in some zucchini every chance I got.
This zucchini quiche is another quick summer dish and I’m sure you have everything you need to make it already. Zucchini, cheese, eggs and milk. That’s it! Only 4 ingredients!
The secret to a perfect zucchini quiche is allowing the salt to pull the water out of the zucchini. Simple thinly slice the zucchini, sprinkle salt all over them, toss thoroughly with your fingers and let sit for 20-30 minutes. Place the zucchini slices in a cheese cloth or and give it a good squeeze to take out all the moisture. Doing so will result in firm zucchini quiche. You don’t want a soggy quiche, do you?
While you are waiting for the zucchini to sweat, turn the oven on and heat it to 375F.
In a mixing bowl, lightly beat the eggs with the milk. Season with salt and pepper. Stir in half of the shredded cheese.
In a quiche pan, arrange half of the drained zucchini slices, sprinkle some cheese on top of them, top with the remaining zucchini slices and pour the milk mixture over them.
Finish the quiche with more shredded cheese and bake in the hot oven until set and the top is golden brown.
Serve warm or cold for brunch, lunch or as a side dish to any meal.