Zucchini Crustless Quiche: A Symphony of Summer Flavors

There’s a magic that happens when humble garden vegetables are transformed into something truly special. I remember one particularly sweltering summer afternoon, the kind where the air hangs thick and heavy, and the only thing I craved was something light yet satisfying. My zucchini plants, bless their prolific hearts, were practically overflowing. Amidst the bounty, I found myself with a bounty of zucchini and a longing for a dish that captured the essence of the season. That’s when this crustless quiche came to mind. The whisper of fennel, a secret weapon in my culinary arsenal, added a subtle anise note that elevated the simple zucchini and tomato to an unexpected, delightful level. It was a revelation – a dish so fresh, so vibrant, and so utterly delicious that it’s become a summer staple in my kitchen ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

For the Quiche Base:

• 1 tablespoon butter
• 1/4 cup breadcrumbs (Progresso seasoned crumbs are a fantastic choice for added flavor)

For the Zucchini Mixture:

• 1 tablespoon olive oil
• 1 onion, finely diced
• 2-4 garlic cloves, minced
• 2 tomatoes, seeded and diced
• 3 medium zucchini, diced (aim for a large dice to maintain some texture)
• 1/2 – 1 teaspoon fennel seed
• Salt and pepper to taste

For the Custard and Cheese:

• 3 eggs
• 1/3 cup milk
• 1/4 lb Swiss cheese, grated
• 4 tablespoons Parmesan cheese, grated

Equipment Needed

To bring this delightful zucchini crustless quiche to life, you’ll need a few key pieces of equipment:

• A standard 9-inch pie plate
• A large skillet for sautéing the vegetables
• A whisk for beating the eggs
• A mixing bowl
• A measuring cup and spoons
• An oven for baking
• A cooling rack for resting the finished quiche

Instructions

1. Prepare the Pie Plate: Begin by preheating your oven to 375°F (190°C). Take about half of the butter (roughly 1/2 tablespoon) and grease the inside of your pie plate thoroughly. Sprinkle the breadcrumbs evenly over the greased surface, tilting the plate to ensure they adhere to the butter, creating a light, flavorful coating. Set this aside.

2. Sauté the Aromatics: Place your large skillet over medium heat and add the olive oil. Once the oil is shimmering, add the diced onion and minced garlic. Sauté them gently for about 10 minutes, stirring occasionally, until the onions become translucent and fragrant.

3. Incorporate Tomatoes and Zucchini: Add the diced tomatoes to the skillet with the onions and garlic. Continue to sauté for another 5 minutes, allowing the tomatoes to soften and release some of their juices. Now, increase the heat of the skillet to high. Add the diced zucchini, fennel seed, and season generously with salt and pepper to your preference. Cook, stirring frequently, for no more than 5 minutes. The goal here is to cook the zucchini until it’s just tender, retaining a slight bite. Overcooking will make it mushy.

4. Cool the Vegetable Mixture: Once the zucchini is cooked to your liking, remove the skillet from the heat. Let the vegetable mixture cool in the skillet for approximately 5 minutes. This brief cooling period is crucial to prevent the eggs from scrambling when you combine them.

5. Prepare the Custard: While the vegetables are cooling, in a separate mixing bowl, beat the eggs until they are well combined and slightly frothy. Stir in the milk until fully incorporated.

6. Combine and Assemble: Gently pour the cooled zucchini mixture into the beaten egg and milk mixture. Stir everything together until evenly distributed. Now, pour half of this vegetable-egg mixture into your prepared pie plate. Evenly layer all of the grated Swiss cheese over this first half. Carefully pour the remaining vegetable mixture on top of the cheese.

7. Finishing Touches: Sprinkle the grated Parmesan cheese evenly over the top of the quiche. Lastly, dab the remaining butter (about 1/2 tablespoon) in small pieces over the surface. This will help create a beautiful golden-brown crust.

8. Bake to Perfection: Place the pie plate into the preheated oven and bake for 30 minutes, or until the top is a beautiful golden brown and the quiche is set in the center. You can test for doneness by gently jiggling the plate; the center should be firm, not wobbly.

9. Rest and Serve: Once baked, remove the quiche from the oven and let it stand for about 5 minutes before serving. This allows the quiche to firm up slightly, making it easier to slice and serve.

Expert Tips & Tricks

• Zucchini Moisture Management: Zucchini can release a lot of water. While dicing and sautéing helps evaporate some, if you find your zucchini is particularly watery, you can lightly salt the diced zucchini and let it sit in a colander for 10-15 minutes to draw out excess moisture before dicing and cooking. Gently pat it dry afterward.
• Fennel Seed Intensity: The amount of fennel seed is to taste. Start with 1/2 teaspoon if you’re new to its flavor, and if you love it, you can go up to a full teaspoon. Toasting the fennel seeds briefly in a dry skillet before adding them can also intensify their aroma and flavor.
• Cheese Variations: While Swiss and Parmesan are classic and work beautifully, feel free to experiment with other cheeses. Gruyère, cheddar, or a sharp provolone would also be delicious additions or substitutions.
• Doneness Test: A knife inserted into the center of the quiche should come out clean when it’s fully cooked. If the top is browning too quickly, you can loosely tent it with aluminum foil.

Serving & Storage Suggestions

This Zucchini Crustless Quiche is wonderfully versatile. It’s delightful served warm, fresh from the oven, perhaps with a simple green salad tossed with a light vinaigrette to complement its richness. For a heartier meal, it pairs beautifully with roasted potatoes or crusty bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm individual slices in a microwave or oven at a low temperature (around 300°F or 150°C) until heated through. It’s also surprisingly good served cold or at room temperature, making it a perfect option for picnics or packed lunches.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	328.6 kcal	–
Calories from Fat	187 kcal	–
Total Fat	20.9 g	32%
Saturated Fat	10 g	49%
Cholesterol	199.6 mg	66%
Sodium	282.3 mg	11%
Total Carbohydrate	18.6 g	6%
Dietary Fiber	3.2 g	12%
Sugars	6.5 g	25%
Protein	18.6 g	37%

(Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

Variations & Substitutions

This recipe is a fantastic canvas for your creativity!

• Add More Veggies: Feel free to sauté other quick-cooking vegetables alongside the onion and garlic. Bell peppers, mushrooms, or spinach (wilted and squeezed dry) are excellent additions.
• Herbal Infusion: Fresh herbs like chives, parsley, or dill can be stirred into the egg mixture or sprinkled over the top before baking for an extra layer of flavor.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes to the zucchini mixture while sautéing.
• Gluten-Free Option: Simply omit the breadcrumbs. The butter will still help prevent sticking, and the crustless nature makes it naturally gluten-free.

FAQs

Q: Can I make this quiche ahead of time?
A: Yes, you can prepare the vegetable mixture and the custard separately up to a day in advance. Store them covered in the refrigerator and assemble and bake when ready to serve.

Q: My quiche seems a bit watery. What went wrong?
A: This is usually due to excess moisture from the zucchini. Ensure you sauté the zucchini until it’s tender but not mushy, and consider the tip about salting and draining the zucchini beforehand if it’s particularly wet.

Q: Can I use different types of milk?
A: Absolutely! While whole milk provides a good richness, you can also use skim milk, half-and-half, or even unsweetened non-dairy alternatives like almond or oat milk.

Q: How do I know if the quiche is fully cooked?
A: The quiche should be set in the center. A slight jiggle is okay, but it shouldn’t be liquid. The top will be golden brown, and a knife inserted near the center should come out clean.

Q: Is this recipe freezer-friendly?
A: Crustless quiches can be frozen, but the texture might change slightly upon thawing. Bake fully, let it cool completely, then wrap tightly and freeze for up to 1-2 months. Thaw in the refrigerator overnight and reheat gently.

A Taste of Summer

This Zucchini Crustless Quiche is more than just a recipe; it’s a celebration of simple, fresh ingredients coming together in perfect harmony. It’s proof that you don’t need a rich pastry crust to create something incredibly satisfying and delicious. The delicate flavor of the zucchini, enhanced by the subtle anise of fennel and the savory cheeses, makes for a truly memorable dish. I encourage you to gather your summer bounty, embrace the ease of this crustless creation, and savor every bite. It’s a dish that’s as joyful to make as it is to eat.