Jump To Recipe Print Crustless Veggie Quiche
This crustless quiche is full of zucchini and carrots with a bit of cheese. You might want to make two if you want some leftovers, this went fast.
Of course, I had to mix in a bit of cheese about one fourth a cup, to counterbalance the healthy veggies.
Before I took the quiche out of the oven I sprinkled a little more shredded cheese on top, turned the oven off and left it in the oven just until the cheese was melted.
So light and fluffy and browned just enough on the edges and bottom.
This is a quick and easy go-to recipe, you can use any vegetables you have on hand or add a bit of meat if you want. If you add some spice blends to taste, you can have a different quiche every time you make it. It freezes well and can be reheated in a toaster oven.
2 medium zucchini, shredded and strained
2 medium carrots, shredded
1/2 cup shredded cheese of choice, divided use
1 teaspoon salt
12 eggs, beaten
1 tablespoon butter, or fat of choice for baking dish
Preheat oven to 375 ° F.
Put the zucchini in a cheesecloth or a kitchen towel and squeeze out the excess moisture.
Mix together with the carrots, half of the cheese, salt, and eggs.
Grease a 9x 3-inch baking dish, pour the egg mixture into the pan. Bake 30 minutes or so, until the edges are starting to brown.
Turn off the oven, top the quiche with the remaining cheese and leave in the oven just long enough to melt the cheese.
And That's That!