What is Quiche? Quiche is a savoury meal with pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. I know from my regular food bloggers it is part of French cuisine thus it is also popular in many countries.

I also know that it can be filled with heavy cream, and Gruyere cheese, for I have tasted a sample of Gruyere cheese in a shop selling all type of cheese. I have been told by June Darville, a food blogger that it tastes best to add Gruyere in for Quiche. I didn’t get it because it’s so expensive.

Crustless quiche is indeed a versatile dish that’s no hassle, combines together a healthy meal. It presents a wonderful opportunity to make use of those forgotten vegetables in the refrigerator. My zucchini quiche really tastes delicious; it melts in the mouth with a light, creamy texture and a nutritious filling that’s absolutely packed with zucchini, Italian seasoning, and a combination of cheeses for a pop of flavour. Let’s cook!!!

Ingredients

5 eggs
1 c self-raising flour, sifted
3 small zucchini, grated, about 425 g
1 Tbs minced garlic
2 Tsp dried herbs, basil, oregano and fennel seeds
1/2 Tsp cayenne powder
1/2 c ricotta cheese
4-5 Tbs water
1 large onion, finely chopped
200 g diced bacon
1 c grated cheddar, parmesan, mozzarella cheese
1/2 c olive oil
2 Tbs butter
salt
pepper
spray oil or butter

Method

Melt the butter in a large saucepan. Then cook onions, garlic and dried herbs slowly for about 5-7 minutes or until soft and beginning to caramelise. Season with salt and pepper. Preheat oven to 170 degrees C. Grease quiche plate with spray oil or butter.

Put ricotta into Nutri Bullet and 4 Tbs water. Puree it to a smooth, creamy consistency. Set aside. Spread half onion mixture over the quiche plate. Then scatter over half of the cheddar, parmesan, mozzarella cheeses. Spoon half pureed ricotta over using a Tsp dollop a dot all over the cheeses.

Beat the eggs in a large bowl. Add the flour and beat until smooth, then add zucchini, cayenne powder, 1/2 c olive oil, and bacon. Season with salt and pepper and stir to combine. Pour into the prepared pan, then scatter the remaining onion mixture, remaining cheddar, parmesan, and mozzarella cheeses, and pureed ricotta. Give a couple of stirs again.

Bake for 30 – 40 minutes, or until the quiche is well risen and golden brown. Allow to rest at least 5 minutes before serving.

Note: You can cook bacon pieces before caramelising the onions for lots of extra flavour in the zucchini quiche. You can add 2 small carrots, grated, a punnet 250 cherry tomatoes, The quiche can be assembled without cooking the bacon and onion, which will reduce the preparation time. You can sliced zucchini or cut into long strips. You can use fresh herbs.

You can roast zucchini cut into long thin slices. Then place baking paper on 2 large baking sheets, brush the baking paper with some olive oil, then lay the zucchini slices on top in a single layer, brush the tops with olive oil too and roast both baking sheets at the same time for 10-12 minutes maximum, then remove and let cool down completely.

Instead of puree ricotta, use can use cream fraiche about 1 c. You can combine the beaten eggs with the crème fraîche and salt and pepper and half of dried or fresh chopped herbs. Google: “Yes, ricotta cheese can be pureed, and is often used in various recipes to create a smooth, creamy texture. It can be blended in a food processor or blender until it reaches the desired consistency.” 

I saw in one of the zucchini crustless recipe, it said “quiches are better when cooked ahead, cooled down and then warmed up again.” 

https://helenscchin.com/2018/04/23/helens-zucchini-quiche/

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