Want a quiche that’s low on carbs? I got you covered with my zucchini and mushroom crustless quiche recipe. Perfect for making the night before and storing it in the fridge to serve guests the following day.
Prep: 15 minutes
Cook: 40 minutes
Difficulty: Easy
Ingredients
- 1 whole Zucchini, (graded, I used a small one)
- 1 pinch Salt and Pepper
- 6 whole Eggs
- 1 cup Heavy Cream (Whipping Cream)
- 1 cup White Cheddar Cheese, (feel free to use whichever cheese you desire)
- 2 Tbsp dried Dill
- 4 whole White Mushrooms, sliced
- 2 Tbsp Unsalted Butter
- 3 Tbsp Zoë Extra Virgin Olive Oil
Process
- Preheat your oven to 350 F and move your rack to the middle tray
- In a small bowl, grate the cheese of choice and set aside
- Using your olive oil of choice, lather your pie dish or baking tray
- Wash, dry, and grate your zucchini onto a cutting board
- Drain your zucchini shreds over the sink and place dried zucchini into a large bowl
- Slice up your mushrooms and set aside
- To your large bowl add your salt, pepper, mushrooms, and dried dill to the zucchini and mix until coated
- In a separate bowl, crack your eggs and add in your heavy cream
- Whisk them until fluffy
- Begin layering your quiche with half of your cheese first then veggies
- Pour your egg mixture over the top
- Cover the mixture in the remaining cheese
- Bake in the oven for 40min until quiche puffs up and is golden brown
- Allow to cool at room temperature before serving and enjoy!
