Crustless Zucchini and Tomato Quiche

Total Time
1hr 5mins
20 mins
45 mins

A vegetable quiche.

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  1. Sauté zucchini and onion until soft.
  2. Butter a pie plate, put zucchini mixture in plate and then arrange sliced tomato on top of zucchini.
  3. Add salt and pepper, oregano, and then top with shredded cheese.
  4. Combine eggs and milk pour on top.
  5. Bake at 350°F for 45 minutes or until set.
Most Helpful

4 5

After reading the other reviews, I changed the recipe abit. I figured most of the excess liquid was coming from the tomatoes. So, I took 1/4 tsp. of the total salt and sprinkled it over the tomato slices and then placed the slices between two paper towels. While the slices were resting(approx.20 min.) I prepared the rest of the recipe. I added an additional egg for a total of 4 eggs and I also whisked in 2 T. of flour to the egg mixture. In addition to the oregano, I added, 1 T. chopped, fresh Basil. Draining the tomatoes and adding the extra egg and flour, made for a firmer but still light texture. My family, including my non-vegetable eating husband loved it. There were no leftovers.

3 5

I halved this recipe and used only cheddar (didn't have MJ on hand). With other reviewers, it came out watery, in retrospect I should have followed the lead of grumpychef and salted the tomatoes. At any rate, I found the taste too mild for me, and the texture very strange. My first attempt at a quiche, not sure what I did wrong.

4 5

Very good but I also found the veggies to be a bit weepy. I also added a yellow bell pepper. It turned out fluffy and custardy and very delicious.