Crustless Summer Zucchini Tomato Quiche

This crustless summer zucchini tomato quiche is light, colorful, and easy to prepare.

Without pastry, it bakes faster and works well for lunch, dinner, or a picnic-style meal.

Ingredients

• 2 medium zucchini, about 500 g, sliced
• 200 g cherry tomatoes, halved
• 4 large eggs
• 200 ml light cream
• 100 ml milk
• 100 g grated cheese
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon chopped basil
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper

How to Make Crustless Zucchini Tomato Quiche

Cook the zucchini

Heat the olive oil in a pan. Add the zucchini and cook for 7 to 8 minutes, until softened and lightly golden. Stir in the garlic for the last minute.

Whisk the egg mixture

In a bowl, whisk the eggs, cream, milk, grated cheese, basil, salt, and pepper.

Add the tomatoes

Spread the cooked zucchini in a greased baking dish. Pour the egg mixture over the top, then add the halved tomatoes.

Bake until set

Bake at 180°C for 35 to 40 minutes, until the center is set and the top is lightly golden. Rest for 10 minutes before slicing.

Conclusion

Cooking the zucchini first prevents excess water from softening the quiche. Serve it warm, chilled, or at room temperature with a green salad.