Crustless Zucchini Quiche (Dairy-Free)

Crustless Zucchini Quiche (Dairy-Free)

There’s nothing like making a beautiful quiche for Shabbat – it took me just 10
minutes to prepare, and the smell that filled the house was incredible! Sometimes it
feels like preparing a quiche is a big project, but trust me, it isn’t. Ten minutes at
most, and into the oven it goes.
What comes out is a delicious, cake-like quiche that slices beautifully. Just look at
how gorgeous it turned out – and yes, I even made it dairy-free! I have to say, this is
one of the best quiches I’ve ever made. The flavor is truly out of this world!
Stumped on what to serve for dinner? Look no further because in under an hour,
you’ll have a hot, delicious quiche on the table.

Yields one 24 cm round pan or a 33 x 13 cm loaf pan quiche

Preparation:

1. Dice the onion and garlic into small pieces. Heat oil in a skillet and sauté the
onion for 2–3 minutes. Add the garlic and cook for an additional 2 minutes.

2. Grate the zucchini and potatoes, then squeeze out the excess liquid to
prevent the quiche from becoming watery. Combine them in a large bowl
with the sautéed onions and garlic, along with the remaining ingredients. Mix
until the batter is uniform.

3. Preheat the oven to 180°C (350°F).

4. Grease a baking pan and spread the mixture evenly into it. Bake for about 50
minutes, or until the top is golden and the quiche is set.