Quiche is always a good idea as a make-ahead breakfast/brunch or light lunch. This crustless quiche takes away all the faff that comes along with working with pastry. Plus it gives you all the delicious, cheesiness that a quiche delivers. I love making crustless quiches for easy lunches and it’s perfect served with a side salad for a quick and light dinner. This zucchini and feta quiche will be perfection at Easter brunch. As a bonus, it can be made a few hours in advance to make time and space for any other recipes you might need to prep. Easy, cheesy deliciousness. Yes please!
How to make crustless quiche
Combine eggs, cottage cheese and a tablespoon of flour (optional) with salt, pepper and thyme and mix well. Place the drained zucchini, cheddar and feta into a pie dish and pour over the egg mixture. Allow to bake until golden and puffed then remove from the oven and allow to cool to room temperature before serving.
Is a frittata the same as a crustless quiche?
Though both are very similar, this crustless quiche is a much richer recipe with creamed/smooth cottage cheese and flour worked into the mixture. This is to add creaminess and also more stability to the egg base. The flour is optional and can be left out or replaced if you want a low carb/gluten free version.
Cheese and onion savoury cake
Zucchini Feta Crustless Quiche
