Crustless Zucchini Quiche (Gluten-Free)
This crustless zucchini quiche recipe is super quick and easy, low carb, and gluten-free. It uses eggs and lots of veggies (like zucchini and yellow summer squash) and cheese, and you are going to love it for breakfast, brunch, lunch, or even dinner!
Ingredients
- 2 medium zucchini
- 1 medium onion
- 4 ounces diced green chili peppers
- 6 eggs
- 1 ½ cups milk
- 4 ounces cream cheese softened (soften this in the microwave for 20 seconds at a time)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup all-purpose flour (We use gluten-free flour, but any flour will work.)
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 350º.
- Grate the zucchini and onion. We used our food processor, and it took about 30 seconds. You could grate by hand, but it would take a lot longer.
- In a large skillet, sauté the zucchini, onion, and green chiles until the vegetables are soft. Remove from heat, drain any liquid, and set aside.
- Whisk together the eggs, milk, cream cheese, salt, baking powder, and flour.
- Add the cheese and cooked vegetables to the egg mixture and pour into a large round baking pan. (It isn't going to fit in a pie pan, not even a deep dish one.)
- Sprinkle additional cheddar cheese over the top if desired.
- Bake at 350 until eggs are set, about an hour.
- Let stand for 15 minutes before cutting. If you cut it immediately, the eggs inside will be like pudding. They're cooked, but they don't look as nice.
Nutrition
Calories: 269kcal | Carbohydrates: 10g | Protein: 15g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 438mg | Potassium: 301mg | Fiber: 1g | Sugar: 5g | Vitamin A: 824IU | Vitamin C: 11mg | Calcium: 313mg | Iron: 1mg
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