Crustless zucchini quiche

I Love this quiche! I had it in our local coffee shop and was in heaven. I knew it was so delicious because it had a lot of butter in it. I came up with a cleaner recipe that still gives me the same yummy taste. So now when I eat the whole thing I don’t feel guilty!

10 eggs
2 small zucchini’s
1 onion
2 slices of Swiss
Parmesan

Preheat oven to 375
Slice the zucchini in 1/4 inch slices then quarter them
Slice an onion and sauté till it wilts. Toss in the zucchini for about 5 minutes over medium heat.

Scrabble the eggs
Use 9 inch pie pan and coat with “pam baking spray” I love this one because it leaves a little flour residue and I’ve never had anything stick when using it.
By now the the onion and zucchini mix should be soft. Pour it into the pie pan and cover with the scrambled eggs. Quarter the cheese slices and tuck them into the eggs grate 4 tablespoons of Parmesan over the top. I like the use the back of a spoon to just tuck the cheese under the eggs just a bit so it doesn’t brown too much.
Bake at 375 for 45 minutes or until center is solidified.

Enjoy!

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