Crustless Zucchini Quiche is quick to make, and is a good way to use up an abundant zucchini crop. Great served hot or cold, the quiche is ideal for either lunch or dinner.
I have come to the conclusion that some people have far too much time on their hands. This recipe was one of the earliest posts published on the blog, and I am the first to admit that it was sorely in need of a makeover. Given that my photography skills have improved significantly since those early days, I thought if nothing else I could take some better photos to entice people to cook this great zucchini quiche.
Then last week some delightful person took it upon themselves to inform me in great detail just how badly written the original recipe was. Now I am all for constructive criticism. I even relish it. If you disagree with something I write, don’t like my recipes, or have a better way of making something then I would love to hear from you. It is only through listening to the ideas and opinions of others that we grow; something that has taken me many years to learn but that is now an adage I live by.
However, if you are going to take the time to write to me in great detail, may I suggest that 1) you read the instructions properly before criticising the recipe, and 2) you leave a valid email address so I can get in touch to continue the discussion.
Trolls aside, I decided to take it as a sign that now was the right time to update the original post. A decision that was reinforced by the presence of two large zucchinis languishing in the fridge crisper – the leftovers from an abandoned dinner idea.
The recipe for this crustless zucchini quiche first came to me via my mother-in-law. I have tweaked it slightly over the years because I cannot help myself, to arrive at the current version. This quiche is a great way to use up an abundant zucchini crop, and as a result it appears regularly on our dinner table during the summer months. It is also very good served cold, making it ideal for the lunchbox. Enjoy!
Crustless Zucchini Quiche
- 150 g Self Raising flour 1 cup, SR
- 1 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1 large onion finely chopped
- 3 slices bacon finely chopped
- 425 g grated zucchini 3 cups
- 95 g grated cheese 1 cup
- 125 ml olive oil 1/2 cup
- 5 large eggs lightly beaten
- Salt & pepper
- Extra flour for dusting the quiche dish
- Preheat the oven to 180C (160C fan forced).
- Grease a 20cm pie or quiche dish.
- Dust the greased dish with flour and set aside.
- Mix the flour, mustard powder, and cayenne pepper together in a small bowl. Set aside.
- Heat a small fry pan over a medium-low heat.
- Fry the onion in a small amount of the olive oil for five minutes, or until slightly browned.
- Add the bacon to the fry pan, and cook for a further five minutes, or until the bacon begins to brown.
- Place the cooked onion and bacon in a large bowl.
- Add the zucchini, grated cheese, olive oil and eggs.
- Stir together thoroughly.
- Add the flour mixture and mix until the flour is just incorporated.
- Tip the batter into the quiche dish.
- Bake for 30 - 40 minutes, or until the quiche is well risen and lightly browned.
- Allow to rest at least 5 minutes before serving.
It is not necessary to brown the onions and bacon before assembling the quiche. This is purely my personal preference. The quiche can be assembled without cooking the bacon and onion, which will reduce the preparation time.