Description
This crustless zucchini tomato quiche is light, cheesy, and packed with fresh veggies. Perfect for a healthy breakfast, brunch, or meal prep!
Ingredients
Scale
- 1 medium tomato, sliced
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 1 medium zucchini, thinly sliced (about 2 cups)
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried oregano (or Italian seasoning)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
- Sauté onion in olive oil over medium heat for 3 minutes, then add zucchini and cook for 5 minutes. Season lightly.
- In a bowl, whisk together eggs, milk, oregano, salt, and pepper. Stir in mozzarella and Parmesan.
- Spread zucchini and onion evenly in the dish, layer tomato slices on top, and pour egg mixture over.
- Bake for 35–40 minutes until set and lightly golden. Cool for 5 minutes before slicing.
- Garnish with fresh basil leaves and serve.
Notes
- Add cooked bacon or sausage for extra protein.
- Swap mozzarella for feta for a Mediterranean twist.
- Store leftovers in the fridge for up to 3 days.
- Let cool slightly before slicing to help it set.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 4g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 165mg