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Easy Crustless Quiche with Bacon and Zucchini

Crustless quiche with bacon and zucchini
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This easy crustless quiche with bacon and zucchini is filled with carrot, cheese and a creamy egg mixture. With no pastry to prepare, it’s an easy family dinner, lunch or brunch that tastes great hot or cold.

Ingredients

Units Scale
  • 1 carrot, grated
  • 1 medium zucchini, grated
  • 1 medium onion, diced
  • 300 g bacon, chopped
  • 2 garlic cloves, crushed
  • 1 tbs fresh parsley, chopped finely
  • 100g shredded tasty cheese
  • 300ml thickened cream
  • 5 eggs (600g medium-sized)
  • 1 tablespoon finely chopped fresh parsley

Instructions

  1. Preheat the oven to 180°C (350°F). Lightly brush a 24 cm (9.5-inch), 1 litre (4 cup) baking dish with oil.
  2. Prepare the ingredients. Finely chop the onion, grate the carrot, zucchini and cheese, and crush the garlic.
  3. Squeeze the zucchini. Place the grated zucchini on paper towel and squeeze firmly to remove the excess moisture.
  4. Combine. Add the eggs, bacon, onion, carrot, zucchini, cheese, cream, garlic and parsley to a large mixing bowl. Mix until well combined.
  5. Fill the dish. Pour the mixture into the prepared baking dish and spread evenly.
  6. Bake for 50–60 minutes, checking at 50 minutes. It’s ready when the centre is set and no longer wobbly and the top is lightly golden. Rest for 10 minutes before slicing.

Notes

  • Squeeze the grated zucchini well with paper towel to remove excess moisture before adding it to the mixture.
  • Start checking the quiche at 50 minutes. Depending on your oven, it may need up to 60 minutes for the centre to set completely.
  • Allow the quiche to rest for 10 minutes before slicing so it holds together better.
  • Store leftovers covered in the refrigerator for up to 3–4 days.

Find it online: https://thespinningspoon.com/crustless-quiche/