A simple quiche made with only a handful of ingredients that does not have a crust and instead uses parmesan cheese, gluten-free bisquick with garden fresh zucchini and thyme. The simple and fresh ingredients makes this quiche perfect for breakfast, brunch, or lunch that can be made all summer long.
The time has finally come where the zucchini are growing in the garden. 🙂 It’s felt like a century of waiting to get some vegetables but once the flowers bloom the process happened very quickly. All of a sudden we found ourselves with 5 large zucchinis that were ready to be picked. I have heard in the past that if you let the zucchini get too big they become seedy but this was not the case with ours.
If you are not lucky enough to be able to have your own zucchini growing then you probably noticed how reasonable and gorgeous the zucchini are in the super markets right now so use those! When shopping try to look for locally grown or at least grown in the United States/Organic produce.
I got this Crustless Zucchini Quiche recipe from a member at Curves the women’s gym that I work at and I am so thankful because this will be a keeper for breakfast parties and lunch-ins. At Curves we all share recipes frequently and it is a great way to learn new things and hear what other people are making. I was skeptical that this Crustless Zucchini Quiche could be that good but it was, so don’t doubt that everyone will love this!
One reason it is seriously easy is the fact you don’t need to saute all the vegetables before you cook it, less pots!. This is because of the zucchini that goes into the crustless quiche. If you were using other vegetables like broccoli you might consider cooking before baking. For this recipe all you have to do is cut the zucchini and onion into very small cubes, mix all the ingredients and bake for 45-55 minutes!
The use of Gluten-Free Bisquick is optional, however, eating a gluten-free diet is considered to be better for you in some cases. Gluten-free products were originally developed for people who suffer from Celiac’s Disease where products containing gluten damage the lining of the small intestines and lead to vitamin deficiencies. However, some believe the Gluten-Free products are not necessarily better for you than those that contain gluten. Wheat, barley and rye contain are proteins known as gluten. You can replace grains that contain gluten with other gluten-free grains such as corn, flax, millet and rice. Use regular Bisquick if desired.
Have this Crustless Zucchini Quiche for breakfast during the week by preparing it on Sunday and then warm a slice up during the week as a special meal prep. Breakfast can be easy it just has to be made in advance sometimes.
Craving more breakfast recipes? Check out easy Egg Muffins.
Make this your own by adding herbs and vegetables that go with the occasion and season!
- 3 cups zucchini chopped, very small cubes (about 3 smaller/medium sized zucchinis)
- 1 medium onion chopped small
- 5 eggs beaten
- 2 tablespoons fresh chopped thyme
- 1/2 cup parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup of oil or melted butter (I used little less melted butter)
- 1/2 cup Bisquick
- Preheat oven to 350 degrees. Mix all the ingredients together in a large bowl, spray a 9 in pie plate with non-stick spray.
- Put in pie plate and bake for 45-55 minutes until cooked through and golden brown on top.
- Let sit 10 minutes before serving.
- The parmesan cheese adds salt to the dish so you do not need more than 1/2 teaspoon.
- The parmesan cheese creates a delicious golden brown crust on the top on the bottom, don't worry it's not burned. Tent with foil if concerned.
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