Recipe by Rivky Kleiman

Crustless Zucchini Cheese Quiche

Dairy Dairy
Easy Easy
12 Servings
Allergens

Contains

- Egg - Dairy

Ingredients

  • 2 tablespoons onion soup mix

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 cup shredded mozzarella cheese

Directions

Prepare the Quiche

1.

Place zucchini chunks in a four-quart pot with water to cover. Bring to a boil and allow to simmer for 30 minutes. 

2.

When zucchini is soft, drain in a colander and squeeze out excess water. Allow zucchini to sit in colander for 10 minutes until well drained, and squeeze again.

3.

Transfer to a large mixing bowl and mash. Add fried onions and remaining ingredients and mix well. Transfer mixture to well-greased muffin tins. Fill each muffin holder to the top. 

4.

Meanwhile, sauté onions in olive oil until brown.

5.

Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 35 minutes.

Notes:

For a shortcut you can use a bag of frozen sliced yellow zucchini.  Defrost and drain (squeeze) well.
Crustless Zucchini Cheese Quiche

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Reviews

4 responses to “Crustless Zucchini Cheese Quiche”

  1. sara says:

    How long should I bake this for if I make it in a big pan, rather than ramekins?

  2. Esther Leah says:

    Crustless zuchini cheese quiche Can this be made in advance and frozen?

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