Do you love a dish that’s creamy, savory, and packed with flavors without the fuss of a traditional pie crust? Look no further than Keto Crustless Zucchini Quiche! This delightful recipe brings together the fresh taste of zucchini with rich cheese and eggs, creating a dish that’s as easy to make as it is satisfying to eat. Picture a warm slice of quiche on your plate, with melted cheese bubbling at the edges and flecks of green adding a vibrant pop of color. Perfect for family gatherings, this dish often finds its way to my kitchen table on chilly winter evenings. Fun fact: Did you know that quiche is thought to have originated in Germany and evolved in France? This recipe reminds me of another classic, my Spinach and Feta Frittata, which has a similar comforting feel but with different flavors that keep things exciting. Let’s dive into the wonderful world of making your own Keto Crustless Zucchini Quiche!
What is Keto Crustless Zucchini Quiche?
Keto Crustless Zucchini Quiche is one of those magical meals that’s both light and filling. But let’s be honest, why on earth do they call it a quiche? It sounds fancy! And while we’re at it, how on earth do we go about spelling it? Perhaps it’s derived from a French term meaning “deliciousness in a dish.” Regardless of its name origins, one thing is for sure: the way to a man’s heart is through his stomach, and I bet this quiche would do just the trick! If you’re looking for an easy, guilt-free dish that takes minimal effort yet delivers maximum satisfaction, this is it. So, grab your zucchini and whisk; let’s get cooking!
Why You’ll Love This Keto Crustless Zucchini Quiche
What’s not to love about a dish that perfectly blends simplicity and flavor? First up, this quiche shines as a stunning main dish that can stand proud at any meal, be it brunch or dinner with family. Unlike traditional quiches that may call for crusts that can be high in carbs, this crustless version is keto-friendly, making it a great choice for those observing their carb intake. What’s more, cooking at home means you’re saving money while also knowing exactly what’s going into your food—no mystery ingredients here! Finally, the toppings are where you can let your creativity shine. Adding toppings like diced tomatoes, green onions, or even a sprinkle of herbs can elevate your quiche. If you love a classic like frittata, this quiche is worth a try; you’ll find it provides the same hearty texture but with a lovely twist of flavor.
How to Make Keto Crustless Zucchini Quiche
Quick Overview
Keto Crustless Zucchini Quiche is not just easy; it’s downright satisfying! With a beautifully creamy texture and a flavor that combines the earthiness of zucchini with the richness of cheese, it’s a treat for both your taste buds and your waistline. Preparation time is just about 15-20 minutes, and the result is a dish that can be enjoyed hot or cold, making it perfect for meal prep or a last-minute family gathering.
Key Ingredients for Keto Crustless Zucchini Quiche
- 2 medium zucchinis, grated and excess moisture squeezed out
- 1 cup shredded cheese (Cheddar, Mozzarella, or a blend)
- 4 large eggs
- 1/2 cup heavy cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano (or fresh, if you have it!)
- 1/4 tsp red pepper flakes (optional for a little kick)
Step-by-Step Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure that your quiche cooks evenly and develops that delectable golden-brown crust around the edges.
- Prepare the Zucchini: Grate the zucchinis using a box grater. To get rid of excess moisture—which can make your quiche soggy—squeeze the grated zucchini in a clean kitchen towel or paper towels. You want it as dry as possible!
- Sauté the Vegetables: In a skillet over medium heat, add a splash of oil and sauté the chopped onions until translucent, about 3-5 minutes. Add in the minced garlic and sauté for another minute until fragrant.
- Mix Ingredients: In a large bowl, whisk together the eggs, heavy cream, salt, pepper, oregano, and red pepper flakes (if using). Stir in the grated zucchini, sautéed onions, and half of the shredded cheese.
- Transfer to Baking Dish: Pour the zucchini mixture into a greased baking dish or pie pan. Sprinkle the remaining cheese on top so it melts into a luscious, gooey layer.
- Bake: Pop the baking dish in your preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
- Cool & Serve: Once done, allow the quiche to cool for a few minutes before slicing. This will help it hold its shape for an elegant presentation!
Top Tips for Perfecting Keto Crustless Zucchini Quiche
- Substitutions: If you’re out of zucchini, try substituting with other low-carb vegetables like spinach or bell peppers.
- Timing is Key: Ensure the zucchini is properly drained—this step is crucial to avoid a watery quiche.
- For Flavor: Consider experimenting with different cheeses or adding cooked meats, like halal chicken or turkey bacon, for added protein and flavor.
Storing and Reheating Tips
You can store any leftovers in the refrigerator in an airtight container for up to 4 days. If you want to keep it longer, this quiche freezes well; simply wrap it tightly in plastic wrap and then in foil. It can last up to three months in the freezer. For reheating, thaw overnight in the fridge before warming it up in the oven at 350°F (175°C) for 15-20 minutes, ensuring you enjoy that delicious cheesy flavor without losing the quiche’s original texture.
So there you have it—your ultimate guide to making a sumptuous Keto Crustless Zucchini Quiche! Gather your ingredients and whip up a dish that’s as pleasing to the eye as it is to the palate. Enjoy!
Keto Crustless Zucchini Quiche
Ingredients
Vegetables
- 2 medium zucchinis, grated and excess moisture squeezed out
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dairy
- 1 cup shredded cheese (Cheddar, Mozzarella, or a blend)
- 1/2 cup heavy cream
- 4 large eggs
Seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or fresh, if you have it
- 1/4 tsp red pepper flakes optional for a little kick
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grate the zucchinis using a box grater and squeeze out excess moisture.
- In a skillet over medium heat, add a splash of oil and sauté the chopped onions until translucent, about 3-5 minutes. Add in the minced garlic and sauté for another minute until fragrant.
Mixing
- In a large bowl, whisk together the eggs, heavy cream, salt, pepper, oregano, and red pepper flakes (if using). Stir in the grated zucchini and sautéed onions, and half of the shredded cheese.
Baking
- Pour the zucchini mixture into a greased baking dish or pie pan and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 30-35 minutes, or until set and golden brown.
Serving
- Allow the quiche to cool for a few minutes before slicing.
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