A rich and creamy zucchini quiche recipe with chives and cheese. Making a crustless quiche reduces prep time and is naturally gluten-free and low-carb.
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Servings: 8
Calories: 279kcal
Ingredients
1poundgrated zucchiniabout 1 1/14 pounds before trimming ends
Preheat oven to 350 F degrees. Butter the bottom and sides of your pie pan thoroughly.
Place the grated zucchini in a clean dish towel. Twist the top and squeeze to remove excess water. Repeat several times and then open the towel so the zucchini can dry while the filling is prepared.
In a medium sized mixing bowl whisk together the eggs, cream, salt, pepper and nutmeg until the mixture is frothy. In a smaller bowl toss together both cheeses, the shallot, chives, and potato starch.
To assemble the quiche, layer ¼ of the cheese mixture followed by ⅓ of the grated zucchini, and repeat ending with the cheese. Pour the egg mixture over the zucchini filling. Allow the quiche to rest for 3 to 5 minutes to allow the egg mixture to settle into the layers.
Bake on a center rack for 40 minutes. The quiche should lightly puff up on the top and center should just barely be set. Cool on a baking rack for 10 minutes before serving.
Notes
Thoroughly squeeze the zucchini, the more water you remove before baking the creamier the final texture.
You can substitute cornstarch or tapioca starch for the potato starch.
Assemble the quiche in layers to ensure the zucchini and cheese are evenly spread throughout the pie.