Description
Hey, kitchen friend! If you love brunch but hate fussing with pie crusts, this crustless zucchini quiche is your new go-to. Fluffy eggs, smoky gouda, and fresh zucchini come together in a golden bake that’s just as at home on a weekday dinner table as it is with mimosas on Sunday morning. Let’s get cozy in the kitchen!
Ingredients
Makes 6–8 slices
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1 lb grated zucchini (freshly grated, not pre-shredded)
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½ tsp salt (to sweat zucchini)
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6 large eggs
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1 cup heavy cream (or half-and-half for lighter)
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8 oz smoked gouda, shredded (or regular gouda + ¼ tsp liquid smoke)
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2 tbsp fresh chives, snipped (or 2 tsp dried)
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½ tsp dried dill (or 1 tbsp fresh dill)
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¼ tsp salt
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¼ tsp white pepper (black pepper works too)
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2 tsp soft unsalted butter (for greasing)
Instructions
Preheat oven to 350°F (175°C). Generously butter a 9-inch pie dish, including sides.
Toss grated zucchini with ½ tsp salt in a colander. Let it sit 10 minutes to draw out moisture. Then squeeze firmly in a clean towel or your hands over the sink to remove excess water.
In a large bowl, whisk eggs, cream, chives, dill, ¼ tsp salt, and white pepper until just combined.
Fold in shredded gouda and the squeezed zucchini gently. Let sit 5 minutes for flavors to mingle.
Pour mixture into the buttered dish and smooth the top. Bake for 40–45 minutes until the center barely jiggles and the top turns lightly golden. Don’t open the oven early!
Let cool 10 minutes before slicing for clean wedges. Serve warm or room temp with a sprinkle of extra chives and your favorite greens or bread.
Notes
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Always squeeze zucchini well — watery quiche is a sad quiche!
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Butter the dish thoroughly for golden edges and easy release.
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Let the quiche rest after baking for the best texture.
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Leftovers freeze beautifully—wrap well and thaw overnight.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
Nutrition
- Calories: 270 kcal per serving
- Sodium: 380mg
- Fat: 21g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 15g