Description
A light and flavorful crustless zucchini quiche with Italian herbs, cherry tomatoes, and Parmesan – perfect for breakfast or brunch.
Ingredients
Scale
- 4 large eggs
- ½ cup milk or cream
- ½ cup grated Parmesan cheese
- 2 medium zucchini, diced or sliced
- 1 cup cherry tomatoes, halved
- ½ tsp garlic powder
- 1 tsp dried Italian herbs (or 1 tbsp fresh basil/oregano)
- Salt and pepper, to taste
- Olive oil or cooking spray for greasing
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- Optionally, sauté zucchini in a skillet with a bit of oil for 3–4 minutes.
- In a bowl, whisk eggs, milk, Parmesan, garlic powder, herbs, salt, and pepper.
- Spread zucchini in the dish, then scatter tomatoes on top.
- Pour the egg mixture evenly over the vegetables.
- Bake for 30–35 minutes, until set and golden on top.
- Let cool for 5 minutes before slicing. Serve warm or at room temperature.
Notes
- Use feta or goat cheese for variation.
- Add sautéed onions or spinach for extra nutrition.
- Make ahead and reheat for weekday breakfasts.
- Great as a vegetarian or keto-friendly meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 180mg
Keywords: zucchini quiche, Italian egg bake, gluten-free breakfast, crustless quiche, low-carb zucchini recipe