Easy Crustless Quiche
This easy crustless quiche with zucchini is your go-to meal prep recipe, perfect for using up leftover cheese and staying healthy.
Ingredients
- 800-900 grams zucchini (5-6 medium-large zucchinis)
- 350 grams white onion (2 medium-sized onions)
- 2 tbsp olive oil
- 2 large eggs (or 3 medium eggs)
- 200 grams ricotta
- 2 heaping tbsp crumbled feta
- 2 heaping tbsp grated Parmesan
- ½ tsp salt (adjust based on the saltiness of the cheeses)
- 1 cup plain flour
- 1 tsp baking powder
Instructions
- Preheat your oven to 180℃ (350℉).
- Slice the onions however you like and sauté them in olive oil over medium heat for 10-15 minutes, until golden.
- While the onions are cooking, grate the zucchinis using a medium grater or a food processor. Squeeze out as much liquid as possible with your hands over a colander or by twisting them tightly in a clean kitchen cloth.
- In a large bowl, combine the grated zucchini, eggs, fried onions (including the olive oil from the pan), ricotta, feta, Parmesan, and salt.
- Mix in the flour and baking powder until everything is fully combined.
- Spread the mixture evenly into a greased baking dish or one lined with parchment paper.
- Sprinkle any toppings you like, such as extra cheese or sesame seeds, to enhance the flavor and texture. I kept it simple by drizzling a little more olive oil and decorating with red onion slices and fresh oregano.
- Bake in the oven for 40-50 minutes, or until the top is golden brown and set to your liking.
- Let the quiche cool for about 15 minutes before slicing to help it hold its shape.