Keto Crustless Zucchini Quiche
A creamy, savory quiche made with fresh zucchini, rich cheese, and eggs, perfect for any meal without the fuss of a traditional crust.
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.
Notes
Store leftovers in the refrigerator for up to 4 days or freeze for up to three months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.