A crustless Zucchini Quiche. This recipe is super simple and you can have the perfect quiche within an hour. This is also the perfect recipe for those who love to meal-prep. If you like pre-cooking your meals, you can make this and store it in the freezer for another day. Simply thaw out and cook in the oven until it has warmed through.
- 4 eggs
- 1 cup milk
- 1/2 cup cream
- 3 tbsp butter
- 3/4 self-raising flour
- 3 zucchinis
- 1 large onion
- 1/2 cup feta cheese
- 1 cup diced bacon
- salt & pepper
- Preheat oven to 180C.
- In a bowl, whisk together the eggs, milk, butter, flour, cream and eggs.
- Grate the zucchinis, then remove the moisture from the zucchini. Lightly salt and then squeeze the water from the zucchini then add to the mixture.
- Dice bacon and the onion and add into the the mixture.
- Crumble the feta cheese into small pieces and combine with the rest of the ingredients.
- Season the quiche with salt and pepper.
- Make sure not too add too much salt, as both the bacon and feta cheese are salty.
- You can add and remove filling ingredients. Other fillings that go great in quiche are; spinach, sun dried tomatoes and garlic mushrooms.
ABOUT THIS RECIPE:
This recipe is for a Zucchini Quiche, the beauty about making a quiche thoug, is that you can add and use any filling you want. Another favourite of mine, is a spinach and sun-dried tomato quiche.
For this recipe, a key step is to make sure you remove as much moisture as possible from the zucchini. Zucchinis have a lot of water, so, to make the perfect quiche – we need to remove this. After you grate your zucchini, slightly salt and strain using a cheesecloth. If you don’t have a cheesecloth, you can squeeze the juices out with your hands. Another thing to note is to make sure you finely dice your onions, if you don’t dice them fine enough they won’t be all cooked through.
Make sure you make your quiche batter before you start adding your vegetables or other fillings. Doing this will make it easier for you to whisk everything together. I learnt this the hard way….
In this quiche recipe, I substitute half the milk for cream. In my opinion, the cream gives the quiche a creamier and smoother texture and I would definitely recommend this.
This recipe is for a crustless quiche. To make sure our quiche doesn’t stick to our pie dish, make sure you slightly butter the dish. Depending on how deep your dish is, cooking time may vary. If you see that your quiche is cooked on the outside but still needs cooking on the inside, cover the top of you quiche with some aluminium foil to prevent it from buring on top.
Once you remove your Quiche, make sure you let it set for roughly 20 – 30 minutes. If you cut it fresh out of the oven your Quiche won’t be very firm and won’t look very appetising. Remember what they say, “You eat with your eyes”.