Description
Bright zucchini and juicy tomatoes mingle with creamy eggs and melted cheese in this golden, crustless quiche. Each bite is tender and savory, with a hint of oregano and basil adding fresh, aromatic notes.
Ingredients
- 2 medium zucchini diced
- 2 medium tomatoes diced
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 large eggs
- 1/2 cup milk
- 1 cup shredded cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon butter
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F.
- Rub a baking dish with the butter to grease the surface.
- Heat the olive oil in a skillet over medium heat.
- Add the onion and garlic and cook until the onion is translucent.
- Add the zucchini and tomatoes and cook for 5 minutes until softened.
- In a large bowl whisk together the eggs milk oregano basil salt and pepper.
- Stir the cooked vegetables into the egg mixture.
- Pour the mixture into the prepared baking dish.
- Sprinkle the shredded cheese and Parmesan evenly over the top.
- Bake for 25 to 30 minutes until the quiche is set and the top is golden.
- Let the quiche cool for 5 minutes before slicing and serving.
Notes
- Whisking the eggs thoroughly helps create a fluffy texture.
- Feel free to use a blend of cheeses such as mozzarella and cheddar.
- Fresh herbs like parsley or chives can add a bright flavor.
- Store leftovers in the refrigerator for up to three days.