Crustless quiche – high protein & quick to make
Quiche without a crust
Ingredients · Servings 12 pieces
- 500 g Zucchini
- 0.5 tsp salt
- 200 g Champignon
- 400 ml milk
- 6 eggs (size M)
- 80 g wheat flour (type 405)
- 100 g grated Tilsiter cheese (alternatively: Emmentaler cheese)
- A little salt and pepper
- A little butter for the pan
- 1 tsp rapeseed oil for frying
Method · 1 h 5 min
- Grease a quiche dish (28 cm diameter) with butter. Preheat the oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted baking).
- For the quiche, trim the zucchini and cut off the tough ends. Coarsely grate the zucchini using a vegetable grater. Mix the grated zucchini well with salt in a sieve and let it sit. Clean the mushrooms and quarter them. Heat oil in a pan, briefly sauté the mushroom quarters until lightly browned, then set aside.
- Whisk together the milk and eggs in a large bowl, add the flour and cheese, season with salt and pepper, and mix well. Optionally, squeeze the grated zucchini directly with your hands or place it in a clean tea towel and squeeze out the excess water.
- Add the grated zucchini and mushrooms to the egg mixture, stir again, then pour into the tin. Bake the quiche for about 45 minutes, then serve hot or cold. The quiche makes about 12 slices and will keep for at least 3 days in the refrigerator. Enjoy!
My crustless quiche is the perfect recipe for anyone who wants a healthy and delicious dinner. With hardly any carbohydrates and incredibly high in protein, this pastry-free quiche is guaranteed to become your new favorite dish.
Besides that
Baking is even easier with our baking mode. It features larger text and a permanently switched-on screen.
You will need: quiche tin (⌀ 28 cm), sharp knife, cutting board, vegetable grater, bowl, frying pan, spatula, sieve.
I love to enhance this simple basic recipe with seasonal herbs such as wild garlic, basil or parsley.
