Crustless Zucchini Tomato Quiche

Ingredients

• 1 medium tomato, sliced
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 2 medium zucchini, shredded and squeezed dry (to remove excess water)
• 4 large eggs
• 1 cup milk (or half-and-half for creamier texture)
• 1 cup shredded mozzarella cheese (or Swiss/Gruyère)
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano (or Italian seasoning)
• ½ tsp garlic powder
• Salt & pepper, to taste
• Fresh basil or parsley, for garnish

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Instructions

1. Prep the oven & dish
   • Preheat oven to 375°F (190°C).
   • Grease a 9-inch pie dish or quiche pan with olive oil or butter.
2. Cook onion & zucchini
   • Heat olive oil in a skillet over medium heat.
   • Sauté onion until soft and translucent (about 3 minutes).
   • Add shredded zucchini and cook 2–3 minutes until moisture is released.
   • Remove from heat and let cool slightly.
3. Make the egg mixture
   • In a large bowl, whisk together eggs, milk, oregano, garlic powder, salt, and pepper.
4. Assemble the quiche
   • Spread zucchini-onion mixture evenly in the pie dish.
   • Pour the egg mixture over it.
   • Sprinkle with mozzarella and Parmesan cheese.
   • Arrange sliced tomato on top.
5. Bake
   • Bake for 35–40 minutes, or until the center is set and the top is golden.
   • Let cool for 10 minutes before slicing.
6. Serve
   • Garnish with fresh basil or parsley.
   • Serve warm or at room temperature.

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✨ Tips:

• Add cooked bacon, ham, or turkey for extra protein.
• Use a mix of cheeses (cheddar + feta works great).
• Make ahead and reheat slices for quick breakfasts.