Zucchini Quiche
That is when I came up with this amazing zucchini quiche recipe. It was summer time and I had all that garden fresh zucchini that I needed to utilize. I rolled them into enchiladas, baked into zucchini bread, made relish and still had plenty left. I was also trying to eat healthy and low carb during the bikini season. This crustless zucchini quiche recipe was an ideal choice.
That is when I came up with this amazing zucchini quiche recipe. It was summer time and I had all that garden fresh zucchini that I needed to utilize. I rolled them into enchiladas, baked into zucchini bread, made relish and still had plenty left. I was also trying to eat healthy and low carb during the bikini season. This crustless zucchini quiche recipe was an ideal choice.
- salt and pepper
- 1 teaspoon olive oil
- 3 large eggs beaten
- 1/4 tsp baking powder
- 1 tsp sweet paprika
- 1/4 cup packed fresh basil
- 1 medium tomato sliced into thin rounds
- 1 zucchini cut into rounds
- 3 shallots cut into rounds
- 1/2 cup part-skim shredded mozzarella
- 2 tbsp grated parmesan (about 0.35 ounces)
- 2/3 cup skim milk
- 1/2 cup white whole wheat flour or all-purpose flour
- Carbohydrate 5.70419416633598 g
- Cholesterol 212.180555555279 mg
- Fat 5.36196944408369 g
- Fiber 0.506233346700668 g
- Protein 8.18433638866038 g
- Saturated Fat 1.64828388880963 g
- Serving Size 1 1 -8 (130g)
- Sodium 105.237984367745 mg
- Sugar 5.19796081963531 g
- Trans Fat 0.870142083322102 g
- Calories 101 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
- Meanwhile, in a large cooking skillet, heat 2 tbsp olive oil over medium heat.
- Add zucchini and shallots. Season with salt, pepper, and 1/2 tsp sweet paprika.
- Raise heat slightly, and sauté, tossing regularly, until vegetables are tender and nicely browned.
- Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish.
- Arrange sliced tomatoes on top. Add mozzarella, and Parmesan.
- In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
- Pour egg mixture into the pie dish on top of the cheese mixture.
- Bake at 350F for about 30 minutes or until the egg mixture is well set in the dish.
- Remove from oven and wait 5 to 7 minutes before slicing to serve.
My Summer Zucchini Quiche Adventure
Summer is my absolute favorite time of year. The long, sunny days, the vibrant colors of blooming flowers, and, most importantly, the abundance of fresh, seasonal produce from my garden! This year, my zucchini plants went absolutely bonkers. I had zucchinis of all shapes and sizes spilling over their containers. I made zucchini bread, zucchini relish, even zucchini enchiladas (which were surprisingly delicious!). But still, I had a mountain of zucchini left. I was determined to find a creative and healthy way to use up my bounty before it went bad.
That's when the idea struck me: a crustless zucchini quiche! I was in the midst of my annual "bikini season" diet, focused on healthy, low-carb meals. A quiche, traditionally rich in pastry, would usually be off-limits. But a crustless version? Perfect! It fit my healthy eating goals and allowed me to showcase the delicious flavor of the summer zucchini. This recipe became my go-to lunch and even a light dinner option throughout the season. The best part? It’s incredibly simple to make, requiring just a few basic ingredients and minimal cooking time. The result is a savory, flavorful quiche packed with garden-fresh goodness, perfect for a light meal or a satisfying brunch.
The beauty of this recipe is its versatility. Feel free to experiment with different herbs and cheeses to suit your taste. I often add a sprinkle of feta or goat cheese for a tangier flavor. You can also incorporate other vegetables, like bell peppers or onions, if you wish. The possibilities are endless! But the key is to keep it simple. The star of the show is the zucchini, and you want its delicious, subtle flavor to shine through.
This recipe wasn't just a solution to my zucchini overload; it became a staple in my summer diet and a testament to the magic of using fresh, seasonal ingredients. It’s a dish that reminds me of lazy summer afternoons spent in the garden, the sun on my face, the scent of fresh herbs filling the air. It’s more than just a quiche; it’s a taste of summer.
Beyond the Zucchini: A Celebration of Seasonal Cooking
This zucchini quiche experience highlighted something important for me: the joy of embracing seasonal cooking. Using fresh, in-season produce not only results in delicious meals, but it also allows you to connect more deeply with the natural rhythms of the year. It encourages creativity in the kitchen, prompting you to find innovative ways to utilize the bounty of the season. This summer, my overflowing zucchini plants were a challenge, but they also inspired me to create something truly special and healthy.
Tips for Success:
- Don't overcook the zucchini. You want it to be tender but still hold its shape.
- Use fresh herbs whenever possible. They add a burst of flavor that you won't get from dried herbs.
- Don't be afraid to experiment with different cheeses. Feta, goat cheese, and even a sprinkle of parmesan all work well in this recipe.
- Let the quiche rest for a few minutes after baking. This allows it to set properly and makes it easier to slice.
This crustless zucchini quiche isn't just a recipe; it's a reminder to savor the simple pleasures of life, to appreciate the abundance of nature, and to find joy in the creative process of cooking. It’s a dish I'll be making again and again, year after year, long after the last summer zucchini has been harvested.
