Crustless Zucchini Quiche (Dairy-Free)
It’s such a joy to bake this crustless quiche for lunch or supper. It took me 10 minutes to prep and the oven did the rest. And OMG, the smells wafting through the kitchen were amazing!
Sometimes it may seem that making a quiche or casserole is a hassle but let me tell you that this one took me 10 minutes at most to get in the oven.
The result is a beautiful quiche that slices wonderfully, and I made it dairy-free so it’s more versatile for different dietary preferences.
This is definitely one of the best crustless quiches I have ever made!
In a rut over what to serve for your next meal? Well, you’ve come to the right place. In an hour from now you can have this one your table. You’ll thank me later.
24 cm baking pan / wide English cake pan
6 medium zucchini
2 medium potatoes
2-3 Tbsp oil (for sautéing)
3 cloves of garlic
100 grams flour (3/4 cup) + 3/4 tsp baking powder
1 heaped tsp salt
Ground black pepper
1. Dice the onion and the garlic. Heat 3 Tbsp of oil in a pan and sauté the onion until barely golden. Add the garlic and continue sautéing for another 2 minutes.
2. Grate the zucchini and potatoes and squeeze as much moisture out as you can. Add the other ingredients, including the onion and garlic, and mix until well combined.
3. Preheat the oven to 180°C.
4. Evenly transfer the batter to a greased pan. Bake in the oven for around 50 minutes or slightly longer.