Best 8 Zucchini Jalapeno Cheddar Crustless Quiche Recipes

CRUSTLESS ZUCCHINI QUICHE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange sliced tomatoes on paper towel and sprinkle with salt. Leave for a few minutes, then pat dry.
• Meanwhile, in a large cooking skillet, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini and shallots. Season with kosher salt, pepper, and 1/2 tsp sweet paprika. Raise heat slightly, and sautee, tossing regularly, until vegetables are tender and nicely colored (with some brown spots on zucchini).
• Transfer the cooked zucchini and shallots mixture to the bottom of a lightly oiled 9-inch pie dish like this one. Arrange sliced tomatoes on top. Add mozzarella, and Parmesan (spread evenly across).
• In a mixing bowl, whisk together eggs, milk, remaining 1/2 tsp paprika, baking powder, flour, and fresh parsley.
• Pour egg mixture into the pie dish on top of the cheese mixture.
• Bake in 350 degrees F heated-oven for about 30 minutes or until the egg mixture is well set in the dish. Remove from oven and wait 5 to 7 minutes before slicing to serve (Quiche will puff up slightly because of the baking powder, but will quickly go down as it sits.)

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

EASIEST ZUCCHINI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread zucchini on the bottom of the pie shell. Pour eggs over zucchini and top with Cheddar cheese.
• Bake in preheated oven until eggs are set, about 30 minutes.

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, 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:

• 1. Mix Bisquick, zucchini, oil, eggs, onion, parmesan cheese, cheddar cheese, salt, pepper, and garlic powder in a large bowl, until it looks like thick batter. Mix by hand. Do not beat.
• 2. Pour into a greased pie plate.
• 3. Bake at 350 degrees for 40 minutes.

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.

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.