Zucchini Jalapeno Cheddar Crustless Quiche Recipes

EASY CRUSTLESS ZUCCHINI AND CHEESE QUICHE

Steps:

• Preheat oven to 350. Spray a pie plate with baking spray; set aside.
• Grate the zucchini. Place in a colander and squeeze out all of the water. Remove the zucchini. Stir in the chopped onion; set aside.
• In a small bowl, with two forks or a pastry blender, mix the flour, baking powder, salt and vegetable oil well until small pea sized pebbles form; set aside.
• In a large bowl, with a fork, mix together the eggs. Add in the herbs, salt and pepper. Gently stir in the flour mixture with a spoon. Add in the grated zucchini and onion. Stir in the cheeses. Gently combine to make sure it is all evenly distributed.
• Carefully pour into your prepped pie plate. Bake for 45-50 minutes. Check around 30 minutes and if it seems to be browning too quickly, cover with foil paper. Every oven is different and we bake ours the whole time uncovered.
• The quiche will be done when a fork comes out of the middle mostly clean. Keep in mind that the quiche will rise, but then deflate a little.

ZUCCHINI, JALAPENO, CHEDDAR CRUSTLESS QUICHE

Steps:

• Preheat the oven to 375 degrees.
• Saute the onion, zucchini and jalapeno until soft.
• Season with salt and pepper.
• Beat your eggs into a large (4-6 Cup) measuring bowl.
• Add enough milk or cream to measure 2 cups.
• In a deep pie dish spread evenly out the zucchini mixture, top that with the cheese and pour the egg mixture over it all.
• Bake in the oven for 40-45 minutes, or until the middle is no longer shaky.
• Remove from the oven and let rest about 5 minutes before cutting into it.
• Enjoy!

CRUSTLESS ZUCCHINI QUICHE

Steps:

• Mix biscuit mix, zucchini, oil, eggs, onions, cheddar cheese, parmesan cheese, salt, pepper, and garlic powder together in a large bowl, until it looks like thick batter. Mix by hand. Do not beat.
• Bake at 350 degrees in a greased 9 inch pie plate for 35 to 40 minutes.

ZUCCHINI CRUSTLESS QUICHE

Steps:

• Preheat oven to 375. Using half the butter, grease a pie plate and coat with bread crumbs.
• Heat olive oil in large skillet. Add onion and garlic and saute for 10 minutes. Add dice dtomatoes and saute another 5 minutes. Raise heat to high; mix in zucchini, fennel seed, and salt and pepper to taste. Cook until zucchini is just tender (no more than five minutes).
• Remove from heat and cool for five minutes.
• Beat eggs. Stir in milk, then add the cooled zucchini mixture to it. Pour half the mixture into pie plate, layer all fo the Swiss cheese, then pour on remaining vegetable mixture. Sprinkle with Parmesan. Dab top with remaining butter.
• Bake for 30 minutes, or until top is golden brown. Let stand five minutes before serving.

ONE-SKILLET CRUSTLESS ZUCCHINI QUICHE

Steps:

• Heat oil in large iron skillet.
• Saute onion on medium/low heat until clear, then add garlic and zucchini and cook, stirring frequently, for two minutes.
• Add mushrooms and tomatoes and cook a minute more, still stirring frequently.
• Turn off heat.
• Add beaten eggs to vegetables and mix well.
• Sprinkle cheese on top and put skillet into oven.
• Bake at 400 F for 25 minutes.
• Cut into wedges to serve.