The Zucchini Tomato Crustless Quiche is a culinary celebration of fresh, vibrant vegetables and rich flavors, offering a delightful twist on the classic quiche. This low-carb and crust-free variation not only caters to a health-conscious approach but also highlights the natural goodness of zucchini, tomatoes, and other colorful ingredients.
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The journey begins by sautéing thinly sliced zucchini, halved cherry tomatoes, diced red bell pepper, onion, and minced garlic in a skillet, infusing the dish with a medley of textures and aromas. This vegetable ensemble becomes the heart of the quiche, contributing a burst of freshness and nutritional value.
In a harmonious blend, eggs, milk, shredded cheese, and a dash of seasonings come together to create a luscious custard-like mixture. This savory amalgamation is then poured over the sautéed vegetables, creating a symphony of flavors that will delight the taste buds.
As the quiche bakes to perfection, the kitchen is filled with the irresistible aroma of savory goodness. The absence of a traditional crust allows the vegetables and custard to shine, resulting in a golden-brown top that invites anticipation.
Once sliced, the Zucchini Tomato Crustless Quiche unveils layers of color and flavor, offering a satisfying bite that’s both wholesome and indulgent. For added finesse, a sprinkle of fresh basil or parsley can be the finishing touch, enhancing the overall visual appeal and adding a hint of herbaceous freshness.
This versatile dish is perfect for breakfast, brunch, or a light dinner, showcasing the artistry of combining simple, fresh ingredients into a culinary masterpiece. Savor each bite of this crustless quiche, relishing the balance of textures and flavors that make it a standout addition to any mealtime repertoire.
Zero points per serving! This is 6 servings. I ate one slice for breakfast over 6 days
Ingredients:
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6 eggs
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zucchini tomato
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both thinly sliced,
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a couple hand fulls of baby spinach
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splash of water
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fresh chives
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fresh basil
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fresh thyme
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salt and peppe
I preheated the oven to 375, then lowered to 350 and baked for about 35 mins when eggs are set.
